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Autumn Cosy Vegetable Chicken Noodle Soup

Autumn Cosy Vegetable Chicken Noodle Soup - A simple, earthy and delicious soup packed with seasonal vegetables and noodles.
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Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Lunch
Cuisine English

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 Onion diced
  • 4 cloves Garlic finely sliced or crushed/microplaned
  • 1 inch Ginger grated
  • 1 small Leek sliced
  • 2 Celery sticks sliced
  • 4 Carrots chopped
  • Salt and Pepper
  • 1.25 litres Chicken Stock
  • 2 sprigs Thyme
  • 4 small Chicken Thighs skinless
  • Small Bunch Rainbow Chard or Kale chopped
  • 1 Lemon zest and juice of
  • Pinch Red Chilli Flakes
  • 225 grams Noodles of choice I used wholewheat egg noodles

Instructions
 

  • Add oil to a large pot over medium heat. Add the olive oil. Once hot add the onion. Allow to cook for 5 - 7 minutes.
  • Bring a large pot of salted water to a boil. Boil the egg noodles according to package directions minus 2 minutes. Drain, drizzle over some olive oil and set aside
  • Add the garlic and ginger and cook for a further minute. Then add the carrots, leeks and celery. Season and continue cooking 3-5 minutes.
  • Pour in the chicken stock. Add the thyme and chicken thighs. Cover the pot and simmer for 25-30 minutes or until the chicken is cooked.
  • Remove the chicken and shred, ensuring you remove the bones. Add the rainbow chard, lemon juice and lemon zest and chilli flakes. Cook for a further 6-7 minutes. Taste and adjust seasoning if required.
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