This recipe is for one of Limerick’s best young chefs, Miss. Rachel McMahon from Abbeyfeale. Happy cooking Rachel!
Soup is one of those super (or should I say ‘souper’; – sorry!) foods. It is convenient, economical, low in fat, nourishing, offers endless varieties and tastes great! One of my favourite soups has to be chicken noodle soup. Countries around the world have their own version of this soup, using ginger, chilli, coriander, pak choi, bay leaves, dry white wine, pasta or rice (instead of noodles)… Depending on your own tastes it is worth experimenting with these ingredients. I tend to make batches of this soup for the freezer for those days when everything seems like an effort!
2 tablespoons of olive oil
1 medium onion, diced
1 celery stick, diced
1 carrot, diced
2 litres of chicken stock
2 cooked chicken breasts, shredded
2 tablespoons of sweetcorn (tinned or frozen is fine)
A handful of fresh parsley, finely chopped
100g of egg noodles
1 spring onion, shredded
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