Man Flu Soup (chicken noodle soup with vegetables)
I was out at a gal-pal’s place last night, when I got home, my husband was in bed, sweating, shivering and in a bit of a state. He wailed the word, ‘Fluuuu!’ and went back to sleep. He felt a bit better this morning but was still ropey, so after I fed him a Lemsip, some orange juice and ginger apricot porridge, I got on with cooking some soup for lunch, because, as we know, chicken noodle soup cures all things (including my trauma at the ending of this series of Luther!)
You remember that chicken I was cooking the other day? (One of many!) Well I boiled up the carcass to make stock, and kept the meat in the fridge. This week we have a fridge JAM PACKED with fresh vegetables…and I’m not afraid to use them!
1 onion, diced
4 large garlic cloves, finely chopped
2 celery sticks, diced
2 carrots, finely diced
1tbsp olive oil
You can throw anything in here, but I had to hand some frozen peas, a small sweetheart cabbage and a pack of tender stem broccoli which I finely chopped.
1.5 litres fresh chicken stock
1tsp chilli flakes
1tsp dried parsley
Meat from 2 chicken legs, shredded
2 packs of ready cooked rice ribbon noodles, chopped into shorter lengths
Salt and pepper
Some cooked chicken skin (if you want to make some crispy skin crumble for the top of the dish as I did.)
Melt the butter in a large saucepan over a medium heat and add the olive oil. Put the onion, garlic, celery and carrots into the pan and cook until translucent.
Add the green veg and cook for 2 minutes.
Add the stock, chilli flakes, and dried parsley and cook until the vegetable are soft.
If you’re using the chicken skin, heat a non-stick pan and lay the chicken skin in it flat, turn frequently until crisp and drain on kitchen towel.
Throw the noodles and chicken into the soup, turn up the heat and stir until it is hot all the way through.
Serve with the crispy skin crumbled on top.