Tuesday, May 29, 2012

Allergy free simple chicken noodle soup recipe

  • 1 tbsp olive oil
  • 1 double chicken breast, slice thinly
  • 1 brown onion, chopped fine
  • 2 stalks celery, sliced fine
  • 5 cups water
  • 2 chicken stock cubes (one without soy or wheat. Vegetarian versions are fine. I used Salt Reduced Massel Vegetarian Chicken Style cubes.)
  • 1 large corn cob, corn sliced off
  • 1 carrot, sliced fine
  • 1 large potato, peeled and cubed small, or 2 medium sized potatoes
  • 1/2 tsp ground pepper (salt is in the stock cube)
  • 3-4 handfuls Orgran short spaghetti noodles

  • In a large pot, add the oil and heat on medium-high.
  • On a high heat, cook the onion and celery until the onions clear. 
  • Add the chicken slices and cook until the chicken is white. Leave the chicken partially uncooked at this stage.
  • Add the water.
  • Once the water is simmering, crumble in the chicken stock cube and stir to dissolve it.
  • Add the corn, potato and carrot and pepper.
  • Once all the vegetables are nearly cooked add in the spaghetti noodles and cook for 8-9 more minutes.
  • Remove from the heat and serve immediately otherwise the noodles will overcook.

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