Tuesday, 8 April 2014
Creamy Chicken Noodle Stoup with Vegetables
What is a stoup? I know this is what you are thinking. This is a soup that is so thick it almost resembles a stew. Hence the name “Stoup”. This recipe is deceptively filling - it makes 6 adult portions. Kids love it due to the noodle factor and parents love it as it can be prepared so fast and nutritious.
I love soup! It’s one of my favourite foods. Whether it’s a cold night in Winter, a balmy Autumn evening or a chilly Winter midday there’s a perfect soup for that meal. In Winter I prepare a large pot of soup for lunches, it’s not uncommon to have soup for lunch and a separate soup for dinner. If soup is featuring as a main evening meal, I usually have a beautiful loaf of freshly baked bread to go with it (I won’t mention the lashings of butter that go on each slice).
I think soup is so under rated, it re- heats well and flavours develop overnight making it a wonderful the next day. A mug of soup is such a wonderful afternoon snack and my children often eat/sip this after school in winter while doing their homework.
This soup is so fast to make and can be on the table in roughly 20 minutes. As a busy mother of 4 children, I love this recipe! I will admit that I use half a pre-bought rotisserie chicken and a can of Campbell’s Cream of Chicken soup to get this recipe on the table so fast. I always have cooked shredded chicken in my freezer - you never know when your so carefully planned day will change direction and you need dinner on the table now!
A quick note about the vegetables, I use what is in my fridge and it changes from week to week and season to season. The ingredients listed just happen to be what I used today. Other vegetables that work well are: cauliflower, pumpkin (peeled and chopped small), zucchini and corn. So long as you have a total of 3 1/2 cups of vegetables any combination will work.
Recipe:
2 tablespoons butter (not margarine or oil)
1/2 a rotisserie chicken, shredded (about 1 1/2 cups)
1 onion, diced
2 carrots, diced
2 celery stalks, sliced and diced (the green leaves too)
1 large garlic clove minced (1 teaspoon)
1 head of broccoli, peel and dice the stalk and chop the “trees” into little bits
1 x 425 g tin Campbell’s Cream of Chicken Soup
3 tins of water (use the soup tin - fill to the top)
freshly ground pepper (to taste, I use about 1/2 a teaspoon)
a pinch of Masterfoods thyme leaves
3 bundles of thin Chinese noodles (crushed slightly) about 1 1/2 cups of crushed noodles - not 2 minute noodles
1/2 cup cream (due to a lactose intolerance I use Zymil cream)
In a large heavy based saucepan melt the butter. Add the onions and carrots, fry for 2-3 minutes.
Add the celery, broccoli and garlic. Fry for a further 2 - 3 minutes.
Add the chicken, Campbell’s Cream of Chicken Soup, water, pepper and Masterfoods thyme leaves. Bring to the boil and stir. Reduce the heat and simmer for 5 minutes.
Add the slightly crushed noodles and stir them in well (they need to immersed to cook) simmer for 7 - 10 minutes (until the noodles are soft)
Turn off the heat and leave for 1 -2 minutes (while you set the table)
Add the cream and stir it in.
Ladle into bowls and serve.
Happy cooking!
Elizabeth x
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