Chicken Noodle Soup
My pot of cucumber soup was empty and thus time for a new soup! I mostly make my pot of soup on Sundays or Mondays so I will from now off post a weekly recipe (hopefully every Sunday). This week I decided to make chicken noodle soup. I believe that with hot weather it is good to maintain your salt levels and therefore a light, clear broth is best to eat. Furthermore, it has been cooled down a bit (remind: a bit) and hence it is not so hot any more that I can't bear standing above a stove (thank God!) and so I can cook again. (I'm still waiting for a thunderstorm though). The recipe for this chicken noodle soup is an adaptation from my mum's chicken soup which is simply delicious. Only I added noodles to it.
Ingredients for 8 servings of soup:
- 2 chicken breasts
- 2 litres of chicken stock
- 1 bunch of celery
- 125 grams of bean sprouts
- 1 table spoon of salt
- 1 bulk of ramen noodles
- Cut the chicken breasts into little cubes and put them in the pot. Season them with the salt.
- Add the stock and heat up on a stove, while stirring constantly to prevent the chicken from clotting together. Boil for 10 minutes, to let the chicken flavour mingle with the stock.
- Mince the celery and add to the stock, boil for 5 minutes </p>
- Break the bulk of ramen noodles into 4 quarters and add to the soup, boil for 2 minutes
- When the noodles are soft, stir gently with a fork to prevent them from clotting together. Otherwise you end up having 1 bowl full of noodles and the rest will not have any
- Finally, add the bean sprouts. It's important you add these last so that they stay crunchy
- Take the pot off the stove and serve the soup into bowls
- Enjoy your soup!
Steps & Ingredients