Monday, July 9, 2012

Chicken, Veg and noodle soup

We are in the middle of winter and enjoying warm soups...
My knight and his cute sister love soup, and it is a wonderful way to get all sorts of goodies into the little bodies! 
We meet with Two Precious families on a Friday and we share lunch together...
this soup is a favourite...
Remember with soup, you cant really go wrong...

In this soup is the following -

1 Tblsp Butter
 6 Baby marrows (courgettes)
4 Baby gem squash
3 Carrots
4 Potatoes
2 Orange sweet potatoes
Celery* - handful
2 Onions
1 small Butternut
(depends how much chicken you like in the soup, I usually just add about 4 thighs)
Salt  - to taste
Pepper - to taste
150gr approx Chinese Noodles
250ml Cream (optional)

Wash and chop all the veggies into nice size pieces - you are going to blend, so don't be to fussy with the shape or size.
In a large pot add butter, the onions and chicken 
(I have found using whole chicken pieces - bones, skin and all makes for a much tastier soup than using the neatly cut deboned breast fillets) - I usually add a tsp of brown sugar at this point.
Let it cook and brown for a few minutes.
Then add all the veggies, toss around for a few more minutes before adding the water.
Fill the pot with water to cover all the veggies and add your stock powder as per instructions.
Let it simmer away slowly until everything is tender and cooked through completely.
You may have to top the water up once or twice.
Take the chicken pieces out, remove the skin and bones and discard. 
 Chop the chicken finely.
 Using a hand held blender, blend the veggies until smooth.
Place the chicken back in the pot.
Add the noodles and let it simmer until they are soft.
Stir to avoid sticking...
Add a tub of cream. (optional)
Add salt and pepper to taste. 

Enjoy with some home made bread and butter.

* I don't know if you ever find that you buy a big bunch of celery and use a little and then the rest goes bad - well I have found a solution... on Pinterest;-) Wash and chop the celery - leaves and stems. Place on some roller towel on a baking sheet and then put into freezer. Once frozen take out and store in containers or bags in the freezer. Take out a handful when needed.

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