Full of flavour Chicken noodle soup 🍜

Name: Full of flavour Chicken noodle soup 🍜
Cuisine: British
Ingredients: 4 chicken thighs; 1 chicken stock cube; For the stock; 2 sticks celery; 1 onion; 1 carrot; 1 tsp celery salt; 1 tsp mixed herbs; 1 tsp salt; 1 tsp onion granules; 1 tsp garlic granules; For the soup; 2 sticks celery; 2 carrots; 100 g fine egg noodles; 1 onion; 1 tsp salt; 1 tsp mixed herbs

kitanax @cook_3505880

Colchester, Essex

My nan has just started chemotherapy therapy treatment for cancer so I wanted To make her some batches of soup for convenience. With chemo it is best to avoid strong flavours, spices, pepper etc so I wanted to make a simple comforting soup but make it as flavoursome as possible to avoid it being bland. And I must say this soup tastes wonderful and it went down a storm 😊

kitanax @cook_3505880

Saved

Ingredients

4chicken thighs
1chicken stock cube
For the stock
2 stickscelery
1onion
1carrot
1 tspcelery salt
1 tspmixed herbs
1 tspsalt
1 tsponion granules
1 tspgarlic granules
For the soup
2 stickscelery
2carrots
100 gfine egg noodles
1onion
1 tspsalt
1 tspmixed herbs

Saved

Steps

1

Sprinkle stock cube over chicken thighs along with a little salt roast in oven on 190 until cooked through
2

Roughly chop stock veg and add to a heavy base pan with a drizzle of oil
3

Once chicken is cooked shred the meat and place into a bowl to one side for now. Keep bones
4

Turn on heat for stock veg and cook a little until they start to turn golden and soften a little. Then add seasonings add chicken bones, skin and roasting juices to the pan and 3 pints of water. Bring to the boil and then simmer for 1 hour
5

Drain off stock and set to one side. Peel carrots and then dice onion, celery and carrots. And add to a saucepan with a little oil
6

Gently fry until softened. Skim any fat from the top of the stock and add to pan along with noodles and chicken, salt and mixed herbs bring to boil and simmer for 10 minutes