It is warming up in Queensland but it is still cold in many parts of Australia (and around the world) so this recipe will still come in handy. It is especially good at the moment given there is a lot of sickness around and a big hit of protein and vegetables is bound to kick start the immune system again.
Chicken noodle soup has been around for a long time but this one is homemade and not out of a packet or a can and boy… you can taste the difference. It is fantastic meal to get going earlier in the day and have sitting in the pot ready to be served at dinner time. It makes a huge pot with lots for leftovers or breakfast the next day. It is also very versatile as you can use any veges you like.
I hope you enjoy it as much as we do,
Amanda (Simple home cook)
Chicken noodle soup
- 1 whole chicken
- 3 litres chicken stock (store bought or how to make your own here)
- 350g pumpkin, peeled
- 1 large potatoes, peeled
- 5 florets of broccoli
- 1 zucchini
- 1 onion, peeled
- 2 carrots, peeled
- 3 florets of cauliflower
- 1 cob of corn
- 150g rice noodles
- Wash the whole chicken under water and clean out the inside cavity of the chicken. Place the whole chook in a large pot and cover with water. Bring to the boil and simmer for 1 to 1 ½ hrs until the chicken is cooked through and starts to fall off the bone.
- Tip the chicken and water into a colander to drain. Discard the skin and bones and keep the meat. Shred into pieces and set aside.
- In a large pot (the same one used in step 1), add 3 litres of chicken stock. Bring to the boil. In the meantime, dice the potatoes and pumpkin into very small pieces and add to the stock.
- Add the broccoli, zucchini, onion, carrots and cauliflower to a food processor in batches. Process until finely diced but not too much so it turns to mush. Add to the stock.
- Gentle boil for approx. 10 mins. Add the shredded chicken and continue to simmer. At this stage, you can turn the pot off and let sit on the stove to allow the flavours to further develop. This is optional and only if you have time.
- Just prior to mealtime, bring the pot back to the boil and add the rice noodles. It will only take a few minutes for them to soften. Once soft, scoop them up with some tongs and cut them with a scissors. Repeat this process until the noodles are in small pieces and easier to eat.
- Serve and enjoy!
Post written by Amanda Arnold
My name is Amanda and I am passionate about simple, quick and affordable recipes that anyone can make. I have a facebook page called ‘Simple home cook’ where I share my recipes which will get you through your busy week that won’t break your budget. Please head over and check out my FB pages ‘Simple home cook’ and ‘ALDI home cook’.
Kelly - Be A Fun MumOctober 2, 2015 at 10:46 am
I’ve always found noodles to be too long and I never thought of cutting them! Thanks for the tip.
plasterer bristolJanuary 22, 2016 at 3:09 am
This sounds lovely and really tasty. Thank you for sharing this.
SianApril 25, 2018 at 11:00 am
Is it ok to chop the vegies finely if you dont have a food processor?
Kelly - Be A Fun MumApril 25, 2018 at 4:18 pm