Chicken Noodle Soup

This Chicken Noodle Soup, it super tasty, yet healthy, no oils or butter used here. Especially good if you are feeling under the weather.
Simple to make and full of veggies….super healthy and great if you have #crohns

It tastes kind of like a roast dinner in a bowl! I seriously can’t eat enough of this when I cook it, who says healthy has to be tasteless.

Ingredients

3 large Chicken legs (I used 3 large legs. You can use a full chicken for a bigger batch.)

2 pieces of celery

2 large carrots, peeled

1 onion, halved

2 cloves of garlic,peeled but left whole

2 bay leaves

a handful fresh thyme 

1 bay leaf 

1 large potato, diced

1 courgette (peeled if you’re a chronie), diced

Half a butternut squash, diced

Spaghetti, a very small handful per person

Method:

Place the chicken into a large pan with the celery, carrots, onion, garlic, thyme and bay leaf. Add enough water to cover the chicken. Bring to the boil and then simmer for 45 minutes.

Reserving the liquid stock, drain the chunks of chicken and veg in a colander.
Place the stock back into the pan and add the potatoes, courgette and squash. (You can also add any other veggies into this soup)

Bring back up to the boil and then simmer again until potatoes are cooked.
Add a little chicken stock here if you feel you need more liquid.

From the colander, discard the celery, bay leaves and thyme twigs.
Place 1 of the carrots, all of the onion, the garlic into a blender along with a few scoops of potato/squash from the soup pan, add a little soup liquid and blitz into a paste. Try to get as many of the potatoes in as this will thicken the soup.

Add this paste back into the soup and stir.
If you don’t have a blender, just mash and bash all of this up. (I used a smoothie maker.)

Season well with salt, and lots of pepper. Good to be a bit peppery.

Meanwhile, get a handful of spaghetti and break into smaller pieces, place into a pan, cook until aldenté.
(I cook the pasta separately as it will soak up too much soup juice on standing. Just cook a pot of pasta each time you want a bowl of soup.)

Whilst this is cooking, shred as much chicken from the bones and place into the soup.
Mix well.

Serve the soup I a bowl with some spaghetti stirred in and an extra sprinkle of thyme.

Portion up the rest and place in the freezer for a rainy day, or when you feel under the weather.

Enjoy!!

edit 2

 

PRINTER FRIENDLY VERSION BELOW

Chicken Noodle Soup

  • Servings: 4
  • Difficulty: average
  • Print

by LuluLemonandLace

Ingredients

3 large Chicken legs

2 pieces of celery

2 large carrots, peeled

1 onion, halved

2 cloves of garlic,peeled but left whole

2 bay leaves

a handful fresh thyme

1 bay leaf

1 large potato, diced

1 courgette (peeled if you’re a chronie), diced

Half a butternut squash, diced

Method:

Place the chicken into a large pan with the celery, carrots, onion, garlic, thyme and bay leaf. Add enough water to cover the chicken. Bring to the boil and then simmer for 45 minutes.

Reserving the liquid stock, drain the chunks of chicken and veg in a colander.
Place the stock back into the pan and add the potatoes, courgette and squash. (You can also add any other veggies into this soup)

Bring back up to the boil and then simmer again until potatoes are cooked.
Add a little chicken stock here if you feel you need more liquid.

From the colander, discard the celery, bay leaves and thyme twigs.
Place 1 of the carrots, all of the onion, the garlic into a blender along with a few scoops of potato/squash from the soup pan, add a little soup liquid and blitz into a paste. Try to get as many of the potatoes in as this will thicken the soup.

Add this paste back into the soup and stir.
If you don’t have a blender, just mash and bash all of this up. (I used a smoothie maker.)

Season well with salt, and lots of pepper. Good to be a bit peppery.

Meanwhile, get a handful of spaghetti and break into smaller pieces, place into a pan, cook until aldenté.
(I cook the pasta separately as it will soak up too much soup juice on standing. Just cook a pot of pasta each time you want a bowl of soup.)

Whilst this is cooking, shred as much chicken from the bones and place into the soup.
Mix well.

Serve the soup I a bowl with some spaghetti stirred in and an extra sprinkle of thyme.

Portion up the rest and place in the freezer for a rainy day, or when you feel under the weather.

It is best to cook the spaghetti separately as if left in the stock it soaks up too much liquid.

:-)…enjoy xx

Lulu xxx

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