CHICKEN NOODLE SOUP

This soup is delicious but also a home remedy which helps with recovery from colds and flus. Mainly because it’s a warm bowl of food that has a lot of liquid which keeps you hydrated. Whenever anyone is feeling ill, this is my go-to soup. I used pasta instead of noodles this time, so I cooked the pasta separately, but you definitely can cook the pasta/noodles in the soup.

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INGREDIENTS:

500g Pasta (Fusilli)

2 Tbsp Cooking Oil

1 Onion, chopped

4 Carrots, sliced

1 Tbsp Garlic, crushed

1 Bay Leaf

1 Tsp Dried Thyme

2l Chicken Stock (2l Boiling Water + Chicken Stock Powder)

2 Tsp Worcestershire Sauce

500g Chicken Breasts, cut into pieces

Salt and Ground Black Pepper

METHOD:

1. Cook pasta according to package ingredients, drain the pasta and set aside for later.

2. In a large pot, heat the oil and cook the onions and carrots, cook until onions are translucent.

3. Add the garlic, bay leaf and thyme to the pot, cook until garlic is fragrant. Add the chicken broth and Worcestershire sauce. Bring pot to a simmer.

4. Cut the chicken breasts into pieces and add to the soup, allow the chicken to cook in the soup for 20 minutes with the lid uncovered.

5. When chicken is cooked, remove from the pot and shred chicken pieces.

6. Remove pot from the heat and add the shredded chicken and cooked pasta to the pot, add salt and pepper to taste.

7. ENJOY YOUR CHICKEN NOODLE SOUP.