Chicken noodle soup
Light chicken noodle soup with carrot, parsnip, celery, kale, Chinese fine noodles and roasted chicken breast.
This soup is only as good as the stock used to cook it. It should be aromatic, flavoursome and rather lean. We used chicken stock, but vegetable stock is as good as a chicken stock. We added fine Chinese noodles, but they can be replaced with any fine egg pasta e.g. angel hair pasta. Noodles need to be cooked separately and added to the soup at the very end of cooking. If you have a problem with finding a kale you can replace it with seasonal greens as savoy cabbage or chard. For super quick version use grilled chicken breast, rather than the roasted one. Serve decorated with chopped flat leaf parsley. Enjoy!
- 3 carrots, peeled and sliced
- 1 parsnip, peeled and sliced
- 1 onion, diced
- 1 garlic clove, thinly sliced
- 3 celery sticks, sliced
- 800 ml chicken stock
- 100 g fine egg noodles, cooked
- 100 g kale
- 2 chicken breast, roasted (or grilled)
- 1 tbsp olive oil for frying
- sea salt, white pepper
- 50 ml white wine
- ½ bunch parsley
- Cook noodles, according to the instruction on the package.
- Heat the oil in a large sauce pan. Add the garlic, onion, celery, carrots and parsnip, cook for 3 - 4 minutes, stirring from time to time, until softened.
- Pour in the stock and white wine, simmer for 20 minutes.
- Add the kale and cook for 5 more minutes until kale’s wilted. Taste and season with salt and a pinch of white pepper.
- Add noodles and cook for 1 more minute.
- Slice the chicken breast into long strips, ladle the soup with vegetables and noodles, arrange chicken slices on top.
- Decorate with chopped parsley and serve.