Left-overs chicken noodle soup
Photography by Sarah Tuck.
If you are pressed for time and just happen to have a whole lot of left-over chicken staring at you from the fridge, well then this is the recipe for you! The whole thing takes just half an hour to make, and you are left with a nourishing, warming soup that will make you feel so good. Perfect with a good chunk of ciabatta spread with butter for dunking!
Serves: 4
INGREDIENTS
1 tbsp olive oil
1 tbsp butter
1 brown onion, peeled and diced
1 large or 2 small carrots, peeled, halved lengthwise and sliced
1 stick celery, halved lengthwise and sliced (if small, just slice 2 stalks without halving)
2 cloves garlic, crushed
1/4 tsp ground cloves
sea salt and freshly ground black pepper
100g fine noodles eg vermicelli or angel hair, snapped into 10cm long threads
1/2 cup fresh parsley leaves, roughly torn
1.2 litres good quality (preferably home-made) chicken stock
2 fresh or 1 dried bay leaves
2 cups left-over chicken, skin removed, shredded
METHOD
Heat oil and butter in a large pot and cook onion, carrots, celery, garlic, cloves, salt and pepper over a medium/gentle heat for 15-20 minutes until soft but not coloured. Add stock and bay leaves. Bring to the boil, add chicken and noodles and simmer for about 5 minutes until noodles are cooked and chicken is heated through. Serve garnished with parsley and on the side, lightly toasted ciabatta or freshly made cheese scones (that’s ‘biscuits’ to my American friends).
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.