Chicken Noodle Soup
I always have some homemade chicken stock in the freezer. I make a batch every couple of weeks, which is incredible easy to do. If you haven't made stock before don’t be intimidated: you just put all the ingredients in a pot and leave it to cook away, then strain the stock. When I start weaning I would add a measure of homemade chicken stock to my daughter’s purees, for extra nutrition. Now we enjoy it together as chicken noodle soup, it really is the original 'one family one recipe' standby. And it is a recipe that reminds me of our journey together and my experiences cooking as a mother.
- 2 tablespoons olive oil
- 1-2 onions, finely chopped
- 3 carrots, diced
- 2 celery stalks, diced (optional)
- 500ml - 700ml homemade chicken stock (see recipe for homemade chicken stock)
- 150g - 200g egg noodles
- 1 large chicken breast, cooked and shredded
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Take a large pot and sauté diced onions, carrots and celery in a little olive oil until soft. Then add the stock to warm through. Meanwhile cook the egg noodles (according to the packet instructions) and drain.
Once the stock is piping hot add the remaining ingredients to the soup: shredded roast chicken, cooked egg noodles, finely chopped herbs and black pepper (for adults only and not children I season with sea salt).