Chunky Chicken Soup with Egg Noodles
What’s not to love about a big bowl of home-made chicken soup for the soul? I am pretty confident this amazing, comforting, family meal will soon be on regular rotation. You can cure everything with a bowl of this, apparently. (You will agree with me. Just try it and see!)
If using home-made Chicken Stock Powder the measurement is accurate. If you purchased a chicken stock powder you will need to reduce the amount by at least half, if not more.
Alternatively you can replace the water with a liquid chicken stock/broth and omit the powder.
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- 2 brown onion peeled and halved
- 4 garlic cloves
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 3 Tablespoons Chicken Stock Powder (see note) Recipe
- 800 Grams water
- 2 bay leaves
- 1 Batch Egg Noodles rolled and ready to go Recipe
- 1 Kilo chicken thigh fillet, cut into bite sized pieces
- Seasoning to taste
- Fresh parsley, to serve
Place onions, garlic and oil into the Thermomix bowl and chop 4 seconds/speed 7. Saute 5 minutes/Varoma/speed 1.
Add carrots, celery, stock powder, water and bay leaves and cook 15 minutes/100ºC/ Reverse/speed 1.
Add chicken and cook 10 minutes/100ºC/ Reverse/speed 1. Taste and adjust seasoning.
While the chicken is cooking, cook the noodles in plenty of salted boiling water and keep warm in the Thermoserver.
Ladle hot soup over cooked noodles, sprinkle with parsley and serve.
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