Thursday, 1 March 2012

Chicken Noodle Soup

I handed over all responsibility for the cooking of tea tonight to Steve. To be honest I needed a night off. I know that he makes a mean chicken noodle soup with the leftovers of cooked chicken, so I had ordered the ingredients especially. It doesn't have to be made with left overs, as the recipe suggests otherwise, but we have only ever made it with already cooked chicken. This recipe is from a book called "In my Kitchen" by Annie Bell.


Ingredients
Serves 4
25g butter
3 leeks, trimmed and thinly sliced
150 ml of white wine
left over cooked chicken or 2 uncooked chicken breasts
1 litre of chicken stock
60 g of noodles
1 tbsp of olive oil
3 tbsp of chopped parsley (we didn't have this)
freshly grated Parmesan to serve


Method
Melt the butter in a medium sized saucepan over a lowish heat and sweat the leeks for 5-7 minutes, stirring occasionally. Add the wine, turn up the heat and reduce it by half. Pour in the chicken stock, season and bring to the boil. Add the noodles and give them a stir, then simmer the soup over a low heat for 10 minutes. If you are using cooked chicken, cut into small chunks and add to the soup at this point.
If you are using uncooked chicken, once the soup is simmering, slice the chicken breasts into two thin escalopes. Now slice into thin strips. Heat the olive oil in a frying pan, add the chicken and fry until cooked. Add the cooked chicken to the soup, taste for seasoning and serve straightway in warm bowls. Accompany with the grated parmesan.

1 comment:

  1. This is a firm favourite of our now. We love it and it's so easy!! Jane x

    ReplyDelete