An immune-boosting chicken noodle soup that is like a medicine bomb for the winter flu! Packed with protein and veggies, this dish is a must for sick kids, and adults alike.
In addition to being a brilliant meal for when the family is feeling unwell, this Chicken and Noodle Soup also makes for the best bread dipping soup! It’s filled with loads of vegetables including carrot, onion, celery and corn – but you can add in whatever vegetables you desire.
Freezing: This is a great meal to freeze and have on hand for when you aren’t well and don’t feel like cooking. If you want to freeze this meal you could do so with the noodles, but do not cook the noodles for the full 5 minutes as suggested in step 6 as they may go gluggy when you reheat this meal. Instead cook for 1-2 minutes and freeze, that way they will cook thoroughly when reheating.
Chicken Noodle Soup
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 teaspoon garlic, minced
- 3 stalks celery, chopped
- 2 carrots, peeled and diced
- 6 cups chicken stock
- 500g chicken breast, diced into small pieces
- 3/4 cup frozen corn kernels
- 75g can creamed corn
- 250g vermicelli noodles
- 1/4 cup parsley, chopped
- salt and pepper, to season
- Heat oil in a large frying pan over medium-high heat.
- Add onion and garlic, cook for 5 minutes or until soft.
- Add celery and carrot, cook for a further 5 minutes.
- Pour in the stock and bring to the boil.
- Add the chicken, corn kernels and creamed corn, simmer for 7 minutes or until the chicken is cooked through.
- Cook noodles following packet directions.
- Add the rice noodles and parsley to saucepan, stir and cook for 5 minutes.
- Season with salt and pepper. Serve.
By Kat – The Organised Housewife
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