Broths and Soups

Chicken Noodle Soup

Mauricia's Recipes

The story …

With winter quite literally on the doorstep, comfort food takes centre stage. With the first Cape storm having arrived yesterday, there’s nothing like a steaming bowl of yummy and hearty chicken soup to soothe away the chilly blues. This old-fashioned chicken noodle soup is so super easy and quick to make.

Think shredded, tender chicken and vibrant, fresh vegetables. Fresh and light, with the thyme adding an extra savoury punch. I cook the chicken until it literally falls apart. This ensures that all that wonderful flavour is infused into the soup. A dash of fresh cream is added at the end for a creamier and richer flavour.

Sometimes, I’ll double the quantity of chicken, shredding half for the soup, and the other half is used to make the filling for a super-quick chicken pot pie. I’ll share the chicken pot pie recipe in my next post. Filled with natural goodness, this delicious, filling and warming soup is definitely food for the soul.

Come on … join me … and savour the satisfying taste of home-made comfort food.

The recipe …

Cooks: 60 minutes   Serves: 6   Level: Easy

Ingredients

  • 1.5L boiling water
  • 3 chicken breasts
  • 3 celery stalks
  • 3 carrots
  • 2 tomatoes
  • 1 onion
  • 1 potato
  • 1 sweet potato
  • 2.5ml (½ teaspoon) fresh thyme
  • 125ml (½ cup) fresh parsley
  • 125ml ((½ cup) spaghetti, uncooked
  • 125ml (½ cup) fresh cream
  • Salt and pepper, to taste

Method

  1. Shred the vegetables in a food processor.
  2. Add the shredded vegetables, chicken, thyme and boiling water to a soup pot.
  3. Season with salt and pepper.
  4. Cook on high heat until the chicken is tender, about 30 minutes.
  5. Remove the chicken from the soup pot and shred using two forks.
  6. Add the shredded chicken back into the soup pot.
  7. Add the spaghetti to the soup 5 minutes before it is done.
  8. Once the soup is cooked, add the fresh cream.
  9. Turn down the heat and add the parsley.
  10. Serve hot.

Garnish

  • with thyme or parsley and extra shredded chicken

Serve

  • with crusty sourdough bread

Bon appétit

Author: Mauricia Jordaan

Photographer: Mauricia Jordaan

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