Easy & Delicious Creamy Chicken Noodle Soup

It is getting cold enough to pack Hot Lunches for the kids here in Melbourne.

The brisk days demand comfort food for lunch to keep our kids tummies filled all day long.

This easy peasy, nutritious & hearty soup is perfect for packing into a Thermos.

CREAMY CHICKEN NOODLE SOUP:
Use the very best ingredients you can afford to take this soup from good to outstanding!
Make sure you pre-cook the noodles and add them after to avoid a gluggy soup.

WHAT YOU WILL NEED:

• 4 chicken thigh fillets, diced into 2cm cubes
• 2 rashers bacon, dicd into 2cm cubes
• 3 bay leaves
• 1 large onion, finely diced
• 2 cloves garlic, chopped finely
• 1 leek, washed well, trimmed and chopped finely
• 3 large carrots, diced
• 4 large waxy potatoes, scrubbed & diced (leave skin on)
• 300g pre cooked noodles (you can just cook spaghetti that you have broken into small pieces.
• 3-4 cups good quality chicken stock.
• a handful of parsley, chopped roughly
  S& P
• 4 tablespoons good quality cream
• olive oil

METHOD:

Heat olive oil in a large saucepan.
Add onion, garlic, leek, bacon & bay leaves and saute until translucent.
Add diced chicken thighs & cook for 3- 4 minutes, stirring.
Add diced carrots & potatoes & the chicken stock.
Bring to a boil & immediately reduce to a simmer.
Cook for 20 minutes.
Meanwhile cook your noodles in plenty of salted water. Drain and set aside.
After 20 minutes add the pre-cooked noodles and the cream and taste.
Season & serve with Toast.

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