Chicken noodle soup
Chicken noodle soup is the perfect pick-me-up for any day of the week. Filled with hearty vegetables, warm broth and tender chicken, this is the perfect winter soup.
- 2 chicken breasts
- 2 bay leaves
- 2 shallots, finely diced
- 2 garlic cloves, finely diced
- 1 carrot, finely diced
- 2 scallions, finely sliced
- 2 cups of chicken stock
- 2 handfuls of egg noodles
- 1 small handful of fresh spinach
- 1 egg, beaten
- 2 tablespoons of freshly grated Parmesan, plus extra for serving
- Salt and freshly ground pepper
- Extra virgin olive oil
1 Bring water to a boil in a small saucepan, and add the 2 bay leaves. Add the chicken.
2 In a separate saucepan on medium low heat, add a good drizzle of olive oil. Add the shallots, garlic and carrots. Cook for 2-3 minutes, or until softened. Add the scallions and chicken stock. Bring the chicken stock to a boil and add the noodles. Cook according to package instructions.
3 Once the chicken is poached, remove from the water, and shred using a fork (discard the bay leaves). Season with salt and pepper and add to the chicken broth (about 2 minutes before the noodles are cooked). Add the spinach, the beaten egg and stir until the egg is cooked (about 1 minute). Add the Parmesan.
4 Taste and adjust seasoning with salt and pepper. Serve with crusty bread, a drizzle of olive oil and a little extra Parmesan.