I made this recipe when I was feeling a bit crook, and I tell you, it made me feel ten times better. So much so, that it’s become one of my go-to recipes this winter.
This take on chicken noodle soup is packed full of veggies, tastes amazing and takes you less than 15 minutes to make!
What you’ll need:
3 tbsp oil
2 tbsp butter
1 tsp turmeric
1 tsp paprika
1 tsp salt
2 cloves garlic, diced
Half a carrot, diced
1 celery stalk, diced
1 chicken breast, diced
1 can creamed corn
2 stems of silver beet, chopped
1 packet of two minute noodles
2 cups chicken stock
Handful of fresh parsley, chopped
1 spring onion, chopped
How to make it:
- In a large pot on medium heat, add oil, butter, salt, turmeric, paprika, garlic, carrot and celery, and stir for 3 minutes.
- Add the chicken, corn and chicken stock. Reduce the heat and cook for 5 minutes with the lid on.
- Add the noodles, spring onions and silver beet. Cook for another 3 minutes.
- Garnish with fresh parsley, and add salt and pepper to taste.
Enjoy!
Rebecca x
127 eatery 