Left-Overs Chicken Noodle Soup

dish.co.nz

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

If you are pressed for time and just happen to have a whole lot of left-over chicken staring at you from the fridge, well then this is the recipe for you! The whole thing takes just half an hour to make, and you are left with a nourishing, warming soup that will make you feel so good. Perfect with a good chunk of ciabatta spread with butter for dunking!

1 tbsp olive oil

1 tbsp butter

1 brown onion, peeled and diced

1 large or 2 small carrots, peeled, halved lengthwise and sliced

1 sick celery, halved lengthwise and sliced (if small, just slice 2 stalks without halving)

2 cloves garlic, crushed

¼ tsp ground cloves

sea salt and freshly ground black pepper

100g fine noodles eg vermicelli or angel hair, snapped into 10cm long threads

½ cup fresh parsley leaves, roughly torn

1.2 litres good quality (preferably home-made) chicken stock

2 fresh or 1 dried bay leaves

2 cups left-over chicken, skin removed, shredded

Note: Ingredients may have been altered from the original.

Directions at dish.co.nz

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