Chicken Noodle Soup
The days are getting colder which makes it a perfect time to tuck into this delicious homemade chicken noodle soup.
Servings: 4 servings
Calories: 233kcal
Ingredients
- 2 large chicken thighs (on bone with skin)
- ½ teaspoon black pepper
- 1 teaspoon onion powder or onion granules
- 1 teaspoon garlic powder or garlic granules
- ¼ teaspoon paprika
- 1 tablespoon vegetable oil
- 1 small - medium brown onion (diced)
- 2 medium carrots (peeled and chopped)
- 1 medium red bell pepper (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 inch piece root ginger (finely chopped)
- 1 litre chicken stock (low salt) (or 2 low salt stock cubes dissolved in 1 litre of hot water)
- 1 tablespoon light soy sauce
- 1 teaspoon thyme (or 1 sprig)
- 80g egg noodles (dry weight)
Instructions
- Pat the chicken dry with some kitchen towel and season with black pepper, onion powder, garlic powder and paprika. Place a large soup pan on a medium to high heat and add in the vegetable oil. Add the seasoned thighs to the oil and cook the chicken turning halfway through until both sides are brown. Once both sides of the chicken are brown, remove the thighs from the pan and set aside.
- To the same pan, add the onions, carrots and red bell peppers then cook for 4 minutes while stirring. Add in the grated garlic and ginger and cook for 2 minutes while stirring. Add the chicken thighs back into the pan then pour in the chicken stock, soy sauce and add the thyme. Mix all the ingredients together then reduce the heat and cover the pan. Allow the soup to simmer for 40 minutes or until the chicken is tender.
- Once the thighs have cooked, remove them from the pot then remove the skin and slice the meat off the bone. Add the chicken meat back to the pot and stir the soup. Increase the heat to bring the soup to a boil and allow the soup to boil until it is at your desired thickness.
- When you are ready to serve the soup, add the dried noodles to the soup and allow to cook or soak according to the instructions on the pack.