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#TashaTests: Delicious picky-eater approved, chicken noodle soup

Chicken noodle soup

If you haven’t noticed yet, allow me to break the news: Flu season is in full swing. In fact, ask any paediatrician and they’ll tell you it’s been going strong since March.

My niece recently had two bouts of flu infections and while young children only want their mom when they are sick (heck, I want my mom when I’m ill) I wanted to do something to help the exhausted parents of a sick 4 year old. So I went looking for a delicious, comforting, meal to feed them and found this Chicken Noodle recipe by Inè Reynierse, from Low Carb is Lekker fame.

Bonus! The recipe was enough for my husband and I too, and while he is not the biggest fan of soup he loved this hearty dish, especially the noodles. If my picky-eater hubby loves it then picky eaters of all ages are likely to come back for more!

Ingredients

Chicken pieces

  • 1kg chicken pieces with skin on
  •  8 cups of water
  • 1 bunch of table celery leaves and stalks, chopped
  • 2 medium onions or 4 spring onions, chopped
  • Garlic to taste (if you don’t like garlic you can leave it out.)
  • 2tsp fresh thyme leaves
  • 2 small carrots halved
  • Salt and pepper to taste
  • 1 cup fresh cream or coconut milk (optional)
  • 1x 320g packet of shirataki noodles (if you can’t find Shirataki noodles you can use egg noodles)

Method:

fresh bread buns

Start by browning your chicken pieces in a large heavy-bottomed saucepan on medium heat in some coconut oil, add salt and pepper to taste.

Add the water, chopped up celery, onions, garlic, thyme and carrots, cook until the meat falls off the bones, adding more water when needed to maintain the consistency you prefer. Simmer on medium heat with the bones as long as possible.

Cook the noodles in a separate pot and leave until the soup is ready.

Discard the bones and then season to taste before stirring in the cream and noodles, allow everything to heat through for a minute or two and then serve.


Top tips for keeping your home flu-free this season


This recipe yields 6-8 servings so you can adjust it to the amount of people you plan on serving.

If you don’t like noodles, leave it out and turn it into a chicken soup, or you can add some chopped mushrooms and turn it into a chicken and mushroom noodle soup, add peas and make it a chicken and pea noodle soup or corn, the options are endless. Add subsititute and remove flavours to create your own special comfort meal.

The great variety of potential flavour combos, as well as the heartiness of the meal, especially when served with fresh, warm buns, makes this a #TashaTests favourite, flu season or not.


Words: Natassha Burrell

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