It’s winter season and it’s going to get chilly. If you’ve got a case of the winter blues, warm up with this classic and easy ultimate chicken noodle soup.
This is a kid friendly recipe from Taste and perfect for the entire family. We love to pair it with buttered toast and use leftover chicken meat from last night’s dinner.
1 tablespoon olive oil
2 carrots, peeled, finely chopped
2 celery sticks, finely chopped
1 leek, finely chopped
2L chicken broth, chicken meat reserved
120g dried vermicelli egg noodle
1/3 cup chopped fresh continental parsley
2 tablespoons lemon juice
Heat oil in a large stockpot over medium heat. Add carrot, celery and leek. Stir for 5 minutes or until soft.
Add the chicken broth. Increase heat to high and bring to the boil. We recommend the Kleenmaid Ceramic Cooktop 60CM, it has Residual heat indicators: a safety sensor indicating surface is hot to touch; an Auto-Stop in case of accidental start, long absence, overflow, over temperature; and Spill protection: safety sensors turn off cooktop at spillage, overheating, long absence or accidental start.
Add the vermicelli and reduce heat to medium. Simmer for 8-10 minutes or until al dente. Stir in the parsley, lemon juice and reserved chicken meat. Season to taste.
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*Image from Taste Recipe Page