The Ultimate Chicken Noodle Soup

Name: The Ultimate Chicken Noodle Soup
Ingredients: 1 tbsp extra virgin olive oil; 1 leek sliced; 2 carrots diced; 2 celery stalks diced; 1 stalk of lemongrass; 5 stalks of fresh parsley; 4cm piece of ginger; 3 small red chillies sliced; 2 garlic cloves; 2L of chicken stock; 1 roast chicken shredded; 150g dried linguine pasta halved; Lemon zest to serve

by Crumble Cookware

Our favourite soup recipe for when the weather cools down and you just need something hearty and nutritious to warm up the body. Plus, if you or your loved ones happen to be down with a cold, you'd be happy to know that Chicken Noodle Soup might be a better remedy that traditional medicine! It's packed with immune boosting antioxidants from the veg, the steam from the non-creamy base clears up nasal and throat passageways and it's also naturally hydrating from the salt.

The Ultimate Chicken Noodle Soup

Crumble Cookware

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Author:

Crumble Cookware

Ingredients

1 tbsp extra virgin olive oil
1 leek sliced
2 carrots diced
2 celery stalks diced
1 stalk of lemongrass
5 stalks of fresh parsley
4cm piece of ginger
3 small red chillies sliced
2 garlic cloves
2L of chicken stock
1 roast chicken shredded
150g dried linguine pasta halved
Lemon zest to serve

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Directions

Heat oil in the Crumble Classic Dutch Oven over medium heat. Add leek, carrot and celery and cook for 5 minutes, or until leek starts to soften.
Add lemongrass, parsley stalks, ginger, 2 chillies and garlic and cook for a further 2 minutes.
Increase heat to high and add chicken stock. Bring to the boil and then reduce heat to low.
Cover the Dutch Oven and simmer for 30 minutes or until vegetables are tender.
Remove and discard lemongrass, parsley stalks and ginger.
Add the roast chicken and simmer, covered for 5 minutes.
Add pasta and simmer, uncovered for another 8 minutes or until pasta is al dente.
Season well with salt and pepper and sprinkle in chopped parsley.
Divide soup amongst serving bowls and garnish with parsley, chilli and lemon zest.