Creamy Chicken Noodle Soup

INGREDIENTS

Noodles/Pasta:½ a packet of fusilli screws/spaghetti 1 teaspoon saltA dash of olive oil
- Heat up water in a medium sized pot. - ⁠Add in the salt and the olive oil to the water. - ⁠Add your pasta/noodles. Let it cook almost completely. - ⁠Once halfway cooked, strain, leave a little pasta water in the pasta. - ⁠Set aside.
Broth:1 block of Knorrox chicken stock 1L of hot water
- Dissolve one block of chicken stock in the hot water. - ⁠Set aside.
(If you have organic chicken broth that could work too)
Chicken: 1 tablespoon of butter1/2kg cubed chicken fillet1 tablespoon crushed ginger garlic Crushed black pepper Salt to taste
- Sauté your ginger garlic in the butter. - ⁠Add the crushed black pepper and salt. - ⁠Add in the chicken and cook completely till the water burns out. - ⁠Set aside.

METHOD

Soup:2 tablespoons butter 1 large onion chopped finely 1 bunch of celery chopped thinly 3 medium carrots peeled and chopped 2 tablespoons garlic Crushed black pepper 3 tablespoons sifted flour ⅓ cup of warm milk Salt to taste ½ teaspoon of crushed green chillies Dried parsley Dried sweet basil Dried origanum Dried thyme 1 teaspoon ground white pepper Fresh parsley 500ml fresh cream/whipping cream ⅓ cup sweet corn kernels
- In a big pot, sauté the onions, celery and carrots in the butter, garlic, salt and black pepper until the water almost burns out. - ⁠In a separate bowl mix the sifted flour with the warm milk well. - ⁠Add to your sautéed vegetables. - ⁠Add in the chicken broth. - ⁠Make sure to whisk well until everything is mixed completely. - ⁠Once it’s at a boil, add in the chicken, more salt, green chillies, dried herbs and white pepper. - ⁠Add in a handful of fresh parsley. - ⁠Then add in the pasta/noodles, cream and sweet corn. - ⁠Let the soup simmer over a medium heat for 10-15 minutes. - ⁠Serve with croutons or naan.

POSTED ON

03 Mar 2024

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