Monday, October 19

30-minute Chicken Noodle Soup

It starts getting rainy and chilly in this early autumn. As I returned home from GYM in this gloomy and damp morning, an idea with a hot soup for lunch has crossed my mind. Hope it will warm my body and my heart.

This soup is made with No Yolks Noodles which claimed to have no cholesterol. It comes with different shapes and sizes.  It can be cooked with other ingredients without pre-cooking.  The leftover is also easy to re-heat that noodle won’t stick together.  I use it quite often to make this quick and easy dish.

Ingredients for Chicken Noodle Soup (for 4 servings):
1.    1 boneless/skinless chicken breast (250 g)
2.    2 carrots
3.    4 stalks celery
4.    1/3 head cabbage
5.    170 g No Yolks Noodles (extra broad dumplings)
6.    1 can (14 oz.) low sodium chicken broth
7.    salt
8.    ground pepper
9.    2 teaspoons dried Mediterranean Oregano Leaves
10.  2 teaspoons dried Parsley Flakes

1. Cut chicken breast into chunky cubes.  Heat 2 tablespoons oil in a deep pot, add chicken cubes, season with salt and pepper, stir-fry until chicken turns white.  Add one can chicken broth and four cans water.
2. Peel carrots and cut them into chunky pieces. Add carrots to the pot.
3. Cut celery horizontally into 1 cm wide sections and add them to the pot.
4. When water in the pot is boiling, add Noodles.
5. Cut cabbage into pieces (2 cm square).  Add cabbage to the pot.

6. Season with salt, ground pepper, Oregano Leaves and Parsley Flakes.  Cook until noodle and cabbage are tender, remove and serve.

Tip: Some water may be added if it needs to be re-heated.

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