Chunky Chicken Soup with Egg Noodles
by Tenina Holder
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!)
TASTE TIP:
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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Need
- 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
Do
- 1
Place onions, garlic and oil into the Thermomix bowl and chop 4 seconds/speed 7. Saute 5 minutes/Varoma/speed 1.
- 2
Add carrots, celery, stock powder, water and bay leaves and cook 15 minutes/100ºC/ Reverse/speed 1.
- 3
Add chicken and cook 10 minutes/100ºC/ Reverse/speed 1. Taste and adjust seasoning.
- 4
While the chicken is cooking, cook the noodles in plenty of salted boiling water and keep warm in the Thermoserver.
- 5
Ladle hot soup over cooked noodles, sprinkle with parsley and serve.
