Chicken noodle soup a classic dish that everyone enjoys especially when it’s cold or you feel unwell, traditionally this dish is a clear broth often served with chunks of chicken, vegetables and noodles. Usually the chicken used for this soup were the old hens or free-range as their meat is tough but they taste better, hence making this takes a lot of patience during the old days as you have to boil it for longer period of time so the meat becomes tender and the flavours to come out.
- 3 pcs boneless chicken thighs
- 150 g pasta noodles (any leftover noodles you have will do)
- 1 dozen farmers brown mushroom, cut in half
- 2 stalks celery, sliced
- 1 large carrot, cubed
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 litre good chicken stock
- 1/2 cup evaporated milk
- freshly ground black pepper
- chopped parsley, to garnish
- In a pot, add oil and brown the chicken pieces. Remove from pot then set aside.
- Now sauté garlic and onion, stir until onions turn soft and translucent.
- Add carrots, celery and mushroom, once the vegetables sweat stir fry for additional 1 minute.
- Add the chicken stock and the chicken then bring to a boil, lower heat then simmer for 25 minutes. Remove chicken from the pot then flake them, place back into the pot together with the pasta, bring back to a boil then simmer for 15 more minutes.
- Add the evaporated milk, season with freshly ground black pepper and salt. Serve while hot.