Friday, August 10, 2012

Allergy free chicken, vegetable and noodle soup recipe

Soup for snuffly noses.

  • 2 chicken breasts, cooked and shredded
  • 1 onion, diced
  • 2 sticks celery, sliced
  • 2 leeks, halved and sliced
  • 2-3 tbsps Nuttlex
  • Chicken stock made from 1½-2 Massel salt reduced chicken ultracube and 2½ litres boiling water
  • 3 large potatoes, peeled and diced
  • 2 carrots, diced
  • 2 corns, kernels removed
  • Salt and pepper to taste
  • 1 packet Orgran lasagna noodles, broken into pieces

  • Cook the chicken if required and then shred it into small pieces.
  • In a large cooking pot sauté the onion, celery and leek in Nuttlex.
  • Once the leeks and onion are clear and soft, pour in the chicken stock.
  • Bring to the boil.
  • Add in the chicken, potatoes, carrots and corn.
  • Reduce the heat and simmer until the potatoes and carrots are tender.
  • Season to taste.
  • Add the lasagna noodles and cook until tender.
  • Serve as soon as the noodles are cooked as desired.

  • If cooking and tearing the chicken is too much hassle with regards to time then you can slice the chicken fine and cook it when sautéing the onion, leek and celery. Pour in the stock while the chicken is partially uncooked so that the chicken is partially boiled.

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