Home-made Chicken Noodle Soup

Home-made Chicken Noodle Soup:



When we were in China, we ate LOADS of noodles, and lots of noodle soup.

So now back in the UK, after a 3 week break from Chinese food (we love Chinese food but overloaded on it in China, so needed a break), I made chicken noodle soup. Check out the steam in this photo :o)

Ingredients:
- 6 cups (1.5 L) chicken stock
- 2 skinless, boneless chicken breasts
- 5 sping onions
- 2 carrots, peeled and thinly sliced
- 1 courgette, cubed
- mushrooms
- 100g thin rice noodles (or egg noodles)
- 3 tablespoons chopped fresh flat-leaf parsley
- salt and pepper

Cooking Method:
1- In a large saucepan over medium heat, bring the stock to a simmer.
2- Add the chicken breasts and simmer until tender and no trace of pink remains (about 15 minutes).
3- Remove the chicken and let it cool down a bit, then cut into cubes. Set aside.
4- Return the chicken stock to simmer and add the sping onions, carrots & courgettes.
5- Simmer for about 10 minutes until the vegetables are soft.
6- Add the cubed chicken, noodles, mushrooms, parsely and salt and pepper. Simmer until noodles are tender, about 5 minutes.
7- Serve the soup with bread and salad.