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November 24, 2011
Creamy Chicken Noodle Soup
I photocopied this recipe from a book years ago. There is no mention of what book it came from or who created the recipe on the page but something rings a bell that it might be the mother and son team of Alison and Simon Holst. Alison Holst is a New Zealand icon who has been in the cooking spotlight since the 1950's. Her recipes are tasty, simple and use everyday ingredients that everyone has on hand. Her son Simon, who specialises in vegetarian meals, works along side her and is equally amazing.
Maddie was a little under the weather last week and had a sore mouth from some pesky eye teeth that are trying to cut through. So I made this version of Chicken Noodle Soup to help her feel better. For someone who had lost her appetite, she certainly made up for it by eating two huge bowls. It literally melts in your mouth so was easy for her sore little mouth to tackle.
I highly recommend giving this recipe a go and I'm sure it will become a staple recipe in your house as it is in ours. It is super tasty, quick, easy and really cheap to make. It's also a great recipe to hide veggies in for fussy eaters.
1 Tbsp canola or other oil
1 large onion
1 large potato
1 medium carrot
1 stalk celery
1/2 tsp fresh thyme leaves of a pinch of dried thyme
4 cups hot water
4 tsp instant chicken stock
1 boneless, skinless chicken breast
50g spaghetti or fettuccine etc
2 tsp cornflour
2 Tbsp cold water
2 egg yolks
1/4 cup cream
2-3 Tbsp finely chopped parsley
Heat oil in a medium-sized pot. Cut the onion, potato, carrot and celery into small cubes. Stir the prepared vegetables and the thyme into the oil, then cover and cook over a gentle heat without browning for 5 minutes.
Add the water and stock powder and heat until boiling. Once the soup boils, add the chicken breast and the pasta (break noodles into 2cm lengths before adding). Simmer for 15 minutes until the vegetables and pasta are cooked, then lift out the chicken. Chop the cooked meat into small cubes.
Mix together the cornflour, water, egg yolks and cream and strain through a sieve into the soup. Stir continuously until the soup bubbles round the edges and has thickened slightly, then remove it from the heat and add the parsley and chicken.
Taste and adjust seasonings if necessary. Serve immediately or reheat, without boiling, when required - add crusty bread and a salad for a complete meal.
Updated May 2013
- I tried using golden kumera instead of potato one night and it was delicious! I think I might actually prefer it.
Updated August 2013
- I didn't have any cream tonight so I used 1/3 cup of milk and left out the water. It made no difference and was still delicious.