Creamy Chicken Noodle Soup 3

It is winter in South Africa and quite cold tonight.  We are on Day 70 of the Covid-19 lockdown and no definite end in sight yet, so I am trying out different recipes.  What is better than a hot bowl of soup on a winters’ night?  My dad isn’t a great fan of soup, but he really loved this one!  It is really easy to make and doesn’t take forever…a quick and easy recipe!

Creamy Chicken Noodle Soup 1

 

 

 

 

Ingredients:

2 Tbsp (30ml) Olive oil

1 Red onion, chopped

4 Garlic cloves, chopped (or more if you’re feeling sick, garlic helps to kill colds!)

2 Carrots, chopped

2 Leeks, chopped

2 Celery sticks, chopped

5 cups (1.5 liters) water

1 x KNORR Chicken Stock Pot (or any other Chicken Stock)

1 Handful parsley, chopped

2 tsp (10ml) dried Sage

1 Rosemary sprig

1 Bay Leaf

1 Chicken, whole (I cooked mine in the air fryer, but you can use a store-bought rotisserie chicken as well)

2 Cups Egg Noodles

1 Heaped tablespoon Cornstarch

1/4 cup (60ml) Double Cream Greek Yogurt

Method:

  1. Add the oil to the soup pot over medium heat.
  2. Sweat the onion, garlic, carrots, leeks and, celery for 6-8 minutes.
  3. Add the water, stockpot, parsley, sage, rosemary, bay leaf, salt & pepper to taste – bring to a boil, and then drop to a simmer.  Cook for 30 minutes.
  4. In the meantime, cut the cooked chicken.  I only used the white flesh from the two breasts for the soup, the rest of the chicken can be used for a next meal or chicken mayo sandwiches.
  5. Add the noodles and chicken pieces and cook for a further 15 minutes or so.
  6. Scoop some of the soup liquid into a cup and add the cornstarch. Mix and put back into the soup.
  7. Stir and simmer for another 5 minutes.
  8. Scoop some of the liquid into a cup again and add the yogurt.  Mix and stir back into the soup.  (This method will temper the yogurt and prevent it from separating under high heat).
  9. Taste and adjust the seasoning if needed.
  10. Serve with buttered bread and enjoy!