Chicken Noodle Soup – Quick, Easy, DELICIOUS!

Hi everyone welcome back, today I’m gonna
show you my quick and easy chicken noodle soup. It’s so tasty you won’t want
to go back to shop bought. To start, we’re gonna heat a tablespoon of oil in
the pan, we’re going to add four chicken drumsticks to the pan you can use
drumsticks or thighs for this recipe go with the drumsticks or thighs because
dark meat works best we’re using the darker meat because it’s juicier and
it’s got more flavor and also because we’ve got the bones in there as well
that’ll also add extra flavor to the soup. We’re cooking those for about 4 to 5
minutes making sure they’re nice and golden brown all over. Now we’re going to
add in 6 medium size sliced brown mushrooms. Cook those with the chicken for a couple
of minutes then add in three chopped spring onions or scallions. Now we’re going to add in one and a
quarter liters or two and a quarter pints of chicken stock. Once that comes to the boil we’re going
to turn it down and let it simmer for 25 minutes, no need to cover it or anything
we just want to reduce it down to really intensify those flavors. After it’s cooked for 25 minutes we’re going to remove the chicken from the pan. Then we’re going to shred the chicken
off the bone using a couple of forks. Now I’m adding 125 grams or four and a
half ounces of flat rice noodles to the pan, really you can use any noodles you
want though. Cook the noodles for two minutes
then add in a couple of handfuls of chopped kale and add the chicken back
into the pan. Season with a pinch of salt and pepper
and a drizzle of sesame oil and you’re ready to serve. This chicken noodle soup
is so easy to make a really comforting, perfect winter dinner.

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