Left-overs chicken noodle soup
Photography 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).
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.