Back to School: Chicken Noodle Soup

Saturday, 28 September 2013


In my opinion, this is one of my most studenty recipes. Wana know why? Well I'll tell you. First, you can make a whole vat and live off it for a few days like a soupy gremlin. Secondly, it's such a warming soup you won't need to waste any of your gin money by turning your heating on. And lastly, it's jam packed with 5p noodles. Student recipe ahoy!  
Hey, student - you also don't need any fancy kitchen gadgetry like a blender for this recipe. Get set with a knife and saucepan and your ready.
Besides students, it's also great for needy people - do you remember when I posted my first soup for needy people recipe? This is another recipe to add to the repertoire of the needy. It is oh so delicious, filling and satisfying. Like a hug in a bowl. Now who doesn't love a bowl hug? 
Oh and remember I promised you leftover ideas from our roast chicken recipe? This is a perfect way to use up the leftovers of a roast. And if you're like me and prefer breast meat to thigh, you can use this recipe to get rid of any thigh meat - in this soup you won't notice the difference. Win!
This recipe is also purse friendly. Leftovers are used as a delightfully thrifty way of making this meaty meal hearty and seem expensive. We have our basic fridge and stock cupboard ingredients to thank for all the super fresh flavours. Aaaaand you can also bulk up this soup with the likes of cabbage or extra noodles, sweetcorn or chicken. This recipe is bargain bucket brilliant.
Hurrah Chicken Noodle Soup - lets cook ya! 

For Chicken Noodle Soup you will need (serves 3-4):
1 carrot
1 large red chilli
4 spring onions
2 cloves garlic
1 thumb sized piece of ginger
200-300g leftover roast chicken
500ml chicken stock
3 tbsp fish sauce
1 tbsp soy sauce
1 can of sweetcorn
2 packets cheap noodles, seasoning discarded
Handful coriander

Begin by finely slicing your carrots and spring onions into sticks. Then slice your ginger and chilli and crush your garlic.


Heat a pan with a little vegetable oil in and gently fry the garlic and onions for 2 minutes. 


Add the carrots and keep the fry going. 


In goes the ginger and chilli.


Add the chicken and make sure it gets a nice coating of the oil in the pan. 


At this point I switched from frying pan to saucepan as my frying pan isn't deep enough to hold all the liquid in this recipe. You should switch too unless you have a nice deep frying pan.
Pour in the stock. 


And chuck in the sweetcorn, don't worrying about draining the can. 


In goes the soy


And the fish sauce. Don't knock fish sauce, it's a great flavour!


Cover the mix with water until submerged. 


Grab yourself the cheapest noodles you can find and chuck whatever crappy seasoning packet comes with them - we can do better than that.
Break up and add to the pot. Cover with water again if needed and simmer for 3 - 4 minutes.


Chop your coriander and scatter it in at the end of the cooking time. Stir and get ready to serve.


Grab a couple of deep bowls and a fork and get to munching. Eat all the extras in the soup and then enjoy drinking the hearty broth at the end.
I think hearty is the top word of this blog? 
Time to tuck in I think. 

2 comments:

  1. Even though I'm no longer a student, I still love purse-friendly recipes! Will be trying this one when it gets cold and I want something easy and filling to warm me up.

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    Replies
    1. Definitely for savvy shoppers everywhere! My Mum has already requested I cook up a batch when I go home. Delicious! xx

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