This soup is easy, ready in 30-minutes, and has all the
comforting qualities you want in classic chicken noodle soup.
Egg noodles are my favorite but any other pasta may be
substituted and make sure to salt your soup to taste.
My family loves the homey, classic flavors in the soup and I
love that it it's ready in a flash.
Ingredients:
2 large chicken breast pieces
2 potatoes
1 capsicum
2 onions
2 carrots
1 tomato
4 cloves of garlic
10 baby corn
2 twigs of fresh Lemon Grass
1.5 lt Chicken broth
Handful of egg noodles
Seasonings - thyme, oregano, chilli flakes to taste
Salt and freshly ground black pepper to taste
Clean and cut all the veggies into
cubes.
To a stockpot, add the oil and heat over
medium-high heat to warm.
Add the carrots, onion, and sauté for
about 7 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for another 1
to 2 minutes.
Add the chicken pieces, chicken broth, lemon
grass, thyme, oregano, chilli flakes and pepper, and bring to a boil.
Allow
mixture to boil gently for about 5 minutes or until vegetables are fork-tender and the chicken is cooked thoroughly.
Add the egg noodles and boil mixture for
about 7 - 10 minutes, or until noodles are soft and cooked through.
At any time
while making the soup, if the overall liquid level is lower than you like and
you prefer more broth, adding a cup or two of water is okay. At the end you
will adjust the salt level.
Add lemon juice (brightens up the flavor),
and boil 1 to 2 minutes. Taste soup and add salt to taste. I added about 1
tablespoon but this will vary based on how salty the chicken broth used is and
personal preference. Make any necessary seasoning adjustments (i.e. more salt,
pepper, herbs, etc.), and serve immediately.
