Creamy Chicken Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This comforting soup is excellent for a cold winter's night. I usually make it with pasta shells. It's a very filling soup and all you need with it is a fresh, crusty bread. I found the recipe in a South African magazine. Ingredients:
15 ml oil |
15 ml butter |
1 onion, chopped |
2 big carrots, peeled and cubed |
3 celery ribs, chopped |
3 garlic cloves |
250 g mushrooms, chopped |
100 g raw pasta |
1 1/2 liters campbell's chicken broth |
250 g cooked chicken, chopped (white meat) |
salt |
pepper |
fresh parsley |
finely grated lemon peel |
lemon juice |
250 ml cream |
Directions:
1. Melt oil and butter over low heat and saute the onion, carrot and celery until tender.
2. Add garlic and mushrooms and saute until done.
3. Add chicken broth and heat until boiling. Add pasta and cook until done.
4. Add chicken and simmer for about 10 minutes.
5. Flavour to your taste with salt, pepper, parsley, lemon peel and juice.
6. Remove from heat and stir in the cream.
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