After the success of My Magnificent Chilli Mud Crab recipe I thought I’d share one of the easiest recipes, an all time favourite with all my family and something to warm up your tootsies in winter.
Growing up in a family with 8 kids you soon learnt a few survival tricks and one of these was to be able to cook. Perhaps this is why most of my family are all great cooks in our own special way.
As much as I love foods of today I have a soft spot for good old home cooked country style food.
My Mum always had a veggie garden and we had many fruit trees. Being on a farm we also had free range cows milk, eggs, chickens, cows, sheep and pigs. Not a bad pantry to have on hand and fresh ingredients at your door step.
I loved watching my Mum cook and it was the best way to learn. My mum did give us recipes however we all learnt to cook most dishes without one, as most of the time the recipes had to be doubled to feed our family.
Fridays were our opportunity to display our talents in the kitchen, it was Mum’s night off! Plus you never knew who was going to be home and how many people would turn up. One of my all time favourite dishes to whip up was chicken noodle veggie soup. The beauty of it is you can use whatever vegies you have and you can use cooked chicken or any part of the chicken.
This recipe is plenty for 4 people and left overs for the next day.
For the best result and if you have time make your own chicken stock from chicken carcass:
- Chicken carcass and skin (Free range if affordable or available)
- 1 large onion cut in quarters
- whole celery stick leaves and all
- 2 x carrots cut in halves
- salt and pepper to taste
Step One: Put all ingredients into a large stock pot and cover with water.
Step Two: Bring to boil and then reduce heat to simmer partially covered for 2-4 hours.
Step Three: Skim off any foam that comes to the surface.
Step Four: Remove carcass and vegetables with a slotted spoon and then strain through a fine sieve.
You now have your stock base!
My Family Favourite Chicken Noodle Veggie Soup Recipe
- 2-3 chicken breast or thighs
- 3-4 litres Chicken stock (if you didn’t make your own stock you can use premade stock in the tetra packs or make stock from stock cubes or use 3-4 packets of chicken noodle soup mix)
- 1-2 onions
- 4-6 carrots peeled
- 1-2 each of turnips, parsnips, swedes
- 2-3 sticks of celery, keep the leaves or if you want stronger celery flavour use the ends
- Dry noodles or fresh noodles
- salt & pepper
You can use any vegies but the root vegies do taste best. I sometimes other vegies such as broccoli, zucchini, snow peas, red capsicum. Or just use up what is in your fridge or the veggies you like.
Step One: Chop chicken and veggies – if making as a main meal I chop chicken and veggies chunky, if as a starter then chop finer.
Step Two: Place stock into stock pot.
Step Three: Add veggies, (save the celery leaves we will add later), salt and pepper. If using softer vegies add when almost cooked so they don’t become too mushy.
Step Four: Bring to boil and add chopped chicken and noodles then reduce heat to a simmer. Keep cooking until chicken and noodles are cooked and make sure veggies don’t get too soft.
Step Five: Taste to see if you need to add more salt, pepper or chicken stock.
Step Six: If adding broccoli, snow peas, capsicum or zucchini they just need to be added at the end for 2-3 minutes. Finely chop the celery leaves and add with soft vegies.
Your soup should now be ready to eat! Serve as is or with buttered toast to dip.
A quick, healthy, hearty meal that all the family will love. Recipe can be changed to suit your families tastes. You can also use low salt stock.
You can also make this soup Asian style by adding fresh chilli, chopped coriander, spring onions and whisking in a beaten egg.
For an Italian version add red kidney beans, lentils or chickpeas, chunks of potato and replace the noodles with pasta.
I hope you enjoy as much as we do.