Chicken Noodle Soup
Chicken Noodle Soup is a great way to nourish your body and provide it with all of the vitamins and minerals it needs to heal. This pot makes enough to freeze.
Prep 15 minutes, cook 3 hours
4 cloves garlic
6 celery stalks
2L Campbells Chicken or Vegetable Stock
2 chicken breasts
200g green beans
2 corn cobs
1 packet bean sprouts
250g baby spinach
Soy sauce to taste (about 4tbs)
1 packet vermicilli noodles
This recipe is for a slow cooker. It can easily be adapted to a soup pot.
Crush the garlic, dice 3 of the celery sticks and add them to the slow cooker with the chicken breast.
Add 1.5L of the stock and set the rest aside to add later if you have more room in your cooker. Cover with a lid and allow to cook on high for 2 hours or slow for 4 hours.
Meanwhile prepare the other vegetables. Top and tail the green beans, slice the corn off the cob, dice the remaining celery, rinse the bean sprouts and baby spinach.
Check to see if the chicken is cooked. If not, then cook for another 30 minutes. When chicken is cooked remove it from the cooker and place on a chopping board to cool.
Add the prepared vegetables, noodles and soy sauce to the slow cooker. Shred the chicken and add it back to the slow cooker. If you have more room in the cooker then add the remaining stock.
Add the soy sauce, stir and taste. Add a little more to suit your taste if required.
Allow the veggies to simmer until they are softened, which is about another hour.
Now sit back and mindfully enjoy your meal!