Soup weather is just around the corner and this is a recipe my entire family loves. It’s one of those recipes pieced together from a combination of word of mouth, general recipe surfing an just throwing things around in the kitchen (as you do). It’s just so easy and quick (and yum!).
I make my own stock in the Thermomix (you can buy your own or find a stove top recipe here).
BBQ Chicken carcass
2 Cloves of garlic (skin on)
1.2 litre water
Herbs of choice (I like to use a few bay leaves, thyme & a few black peppercorns)
Weigh 1200 mls of water into the jug. Place all the other ingredients into the basket. Cook for 35 minutes, 100 degrees on speed 3. Remove basket with the spatula and you are left with the stock. Add salt and pepper to taste. Chill in fridge and skim any excess fat from the top.
Easy Chicken & Corn Noodle Soup
500 – 700 ml Chicken stock (depending on how thick you like it)
1 x 420g Can corn – drained & rinsed
1 x 420g Can creamed corn
Chicken from half a BBQ chicken (torn off into thin strips)
1 x 420g Can kidney beans – drained & rinsed (optional)
100 grams vermicelli rice noodles (optional)
Parsley for garnish (optional)
Salt (if required)
1. Bring all all ingredients to the boil in a saucepan (except the noodles).
2. Remove from heat and add noodles (if desired). The heat of the soup will cook the noodles.
3. Serve once noodles are cooked through.
Add all ingredients (expect the noodles) to the jug. Heat on 100 degrees for approximately 15-20 minutes on speed 1 until heated through. Pour soup into ThermoServe and add noodles. Serve once the noodles are cooked through (5-10 minutes).