Chicken Noodle Soup
There's nothing like a steaming bowl of yummy and hearty chicken soup to soothe away the chilly blues. This old-fashioned chicken noodle soup is so easy and quick to make.
Think shredded, tender chicken and vibrant, fresh vegetables. Fresh and light, with the thyme adding an extra savoury punch. I cook the chicken until it literally falls apart. This ensures that all that wonderful flavour is infused into the soup. A dash of fresh cream is added at the end for a creamier and richer flavour.
Sometimes, I'll double the quantity of chicken, shredding half for the soup, and the other half is used to make the filling for a quick chicken pot pie. Filled with natural goodness, this delicious, filling and warming soup is definitely food for the soul.
Garnish with thyme or parsley and extra shredded chicken. Serve with crusty sourdough bread or steaming dumplings.
- 6 Servings
- Prep time: 15 Minutes|Cook time: 45 Minutes|Total time: 1 Hours
- Shred the vegetables in a food processor.
- Add the shredded vegetables, chicken, thyme and boiling water to a soup pot.
- Season with salt and pepper.
- Cook on high heat until the chicken is tender, about 30 minutes.
- Remove the chicken from the soup pot and shred using two forks.
- Add the shredded chicken back into the soup pot.
- Add the spaghetti to the soup 5 minutes before the soup is done.
- Once the soup is cooked, add the fresh cream.
- Turn down the heat and add the parsley.
- Serve hot.
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