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Chicken & Corn Noodle Soup

By T2T Food Blogger Kathryn

Chicken & Corn Noodle Soup by T2T Food Blogger Kathryn

Healthy, loaded with goodness, filling with incredible flavours!

A homemade easy to make Chicken & Corn Noodle Soup perfect for any day of the week! With the broth AND the soup made from scratch in under an 2hours and is pure comfort food!

BROTH INGREDIENTS>

whole chicken rinsed and cleaned.

1 head of garlic, peel and cut in half

2 carrots, cut into chunks

2 celery ribs, cut into chunks

2 onions, peel cut into quarters

1 tbsp black peppercorns

2 tbs salt

2 bay leaves 

½ tsp thyme, dried (or 1 1/2 tsp dried thyme leaves)

4 cups of water

1L vegetable stock

 

Soup>

1 can creamed corn

2 corn on the cob, slice corn of cob.

50g San Remo Short Angel Hair pasta, break into 2cm pieces.

Spring onion, sliced

Any extra veggies*

 

Instructions>

Place the chicken in a large pot. Add remaining broth ingredients, then add enough water so the chicken is just covered

Cover with lid, bring the water to a gentle simmer over medium heat. Then adjust heat so it's simmering GENTLY with the lid on.

Simmer 1.5 hours until chicken is tender and easily comes off the bone.

Remove chicken to pot. Shred meat and discard bones.

 Add to the pot with the creamed corn and corn kernels, chicken, angel hair pasta any extra veggies. Simmer for about 7 mins more, until the corn and pasta are cooked.

Ladle into bowls, sprinkled with the spring onion. Season with pepper.

 

Tips*

Scoop scum(foam) off surface once or twice during first 30 minutes.

Any veggies can be added. 

Allow the soup to cool completely before freezing.

The longer you can simmer the broth the better it tastes. 

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