It doesn’t get any more classic than this, Chef! Everyone should have this recipe in their arsenal. This comforting soup is made with chicken, flavoursome leeks & carrots, and hearty egg noodle pieces in a savoury chicken broth. Garnished with fresh parsley and lots of love!
Nourishing Chicken Soup
Nourishing Chicken Soup
with leeks, carrot & fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Carrot
- Chicken
- Chicken Stock Sachet
- Chicken Stock Sachets
- Chilli Cheese
- Corn
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Parsley
- Leeks
- Lumachette Pasta
- NOMU Roast Rub
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
- Butter
THE STAR OF THE SHOW
Place a pot (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before shredding and seasoning.
SET THE STAGE
Boil the kettle. Return the pot to medium heat with a drizzle of oil or a knob of butter (optional). Fry the Carrot and the leeks until slightly softened, 4-5 minutes (shifting occasionally). Add 500ml [1L]|#7DA0D7 of boiling water and the stock and the NOMU rub. Bring to a boil and add the pasta. Simmer until al dente, 8-10 minutes (stirring occasionally). In the final 1-2 minutes, stir through the corn, the Chicken, ½ the parsley, and seasoning.
ACTION!
Ladle a generous portion of Chicken noodle soup into a bowl. Garnish with the remaining parsley, sprinkle over the chilli cheese, and finish it off with a crack of black pepper. Get sipping, Chef!
THE STAR OF THE SHOW
Place a pot (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before shredding and seasoning.
SET THE STAGE
Boil the kettle. Return the pot to medium heat with a drizzle of oil or a knob of butter (optional). Fry the Carrot and the leeks until slightly softened, 4-5 minutes (shifting occasionally). Add 500ml [1L]|#7DA0D7 of boiling water and the stock and the NOMU rub. Bring to a boil and add the pasta. Simmer until al dente, 8-10 minutes (stirring occasionally). In the final 1-2 minutes, stir through the corn, the Chicken, ½ the parsley, and seasoning.
ACTION!
Ladle a generous portion of Chicken noodle soup into a bowl. Garnish with the remaining parsley, sprinkle over the chilli cheese, and finish it off with a crack of black pepper. Get sipping, Chef!
THE STAR OF THE SHOW
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before shredding and seasoning.
SET THE STAGE
Boil the kettle. Return the pot to medium heat with a drizzle of oil or a knob of butter (optional). Fry the Carrot and the leeks until slightly softened, 5-6 minutes (shifting occasionally). Add 1.5L [2L]|#7DA0D7 of boiling water and the stock and the NOMU rub. Bring to a boil and add the pasta. Simmer until al dente, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, stir through the corn, the Chicken, ½ the parsley, and seasoning.
ACTION!
Ladle a generous portion of Chicken noodle soup into a bowl. Garnish with the remaining parsley, sprinkle over the chilli cheese, and finish it off with a crack of black pepper. Get sipping, Chef!
THE STAR OF THE SHOW
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before shredding and seasoning.
SET THE STAGE
Boil the kettle. Return the pot to medium heat with a drizzle of oil or a knob of butter (optional). Fry the Carrot and the leeks until slightly softened, 5-6 minutes (shifting occasionally). Add 1.5L [2L]|#7DA0D7 of boiling water and the stock and the NOMU rub. Bring to a boil and add the pasta. Simmer until al dente, 12-15 minutes (stirring occasionally). In the final 1-2 minutes, stir through the corn, the Chicken, ½ the parsley, and seasoning.
ACTION!
Ladle a generous portion of Chicken noodle soup into a bowl. Garnish with the remaining parsley, sprinkle over the chilli cheese, and finish it off with a crack of black pepper. Get sipping, Chef!
Frequently Asked Questions
What is the preparation time for Nourishing Chicken Soup?
The preparation time for Nourishing Chicken Soup with leeks, carrot & fresh parsley is between 20 and 35 minutes.
What is the total time required to make Nourishing Chicken Soup with leeks, carrot & fresh parsley?
The total time required to make Nourishing Chicken Soup with leeks, carrot & fresh parsley is between 30 and 45 minutes.
How many servings does Nourishing Chicken Soup provide?
4 servings
What are the main ingredients in Nourishing Chicken Soup?
Carrot, Chicken, Chicken Stock Sachet, Chicken Stock Sachets, Chilli Cheese, Corn, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Parsley, Leeks, Lumachette Pasta, NOMU Roast Rub
What is the nutritional information of Nourishing Chicken Soup?
Calories: 442, Carbs: 61 grams, Fat: grams, Protein: 47.4 grams, Sugar: 12.9 grams, Salt: 1370 grams
How do I prepare Nourishing Chicken Soup?
SET THE STAGE: Boil the kettle. Return the pot to medium heat with a drizzle of oil or a knob of butter (optional). Fry the carrot and the leeks until slightly softened, 4-5 minutes (shifting occasionally). Add 500ml [1L]|#7DA0D7 of boiling water and the stock and the NOMU rub. Bring to a boil and add the pasta. Simmer until al dente, 8-10 minutes (stirring occasionally). In the final 1-2 minutes, stir through the corn, the chicken, ½ the parsley, and seasoning. ACTION!: Ladle a generous portion of chicken noodle soup into a bowl. Garnish with the remaining parsley, sprinkle over the chilli cheese, and finish it off with a crack of black pepper. Get sipping, Chef! THE STAR OF THE SHOW: Place a pot (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before shredding and seasoning.
What should be prepared from my kitchen to make Nourishing Chicken Soup?
Carrot, Chicken, Chicken Stock Sachet, Chicken Stock Sachets, Chilli Cheese, Corn, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Parsley, Leeks, Lumachette Pasta, NOMU Roast Rub
How many calories does Nourishing Chicken Soup have?
442 calories
How much fat content does Nourishing Chicken Soup have?
grams
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