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Chicken and Noodle Soup

Chicken and Noodle Soup

This bowl of soup is a satisfying family meal on a cold evening. It warms you through and it is a substantial meal. The kids love the chicken meat balls and noodles and the adults can get a fix of lots of fresh herbs and chilli if they choose to. Chicken soup has magical powers I am sure.

This recipe is a quick one to pull together at the end of a busy day. It takes less than 30 minutes to make but if you need it even faster you can pre-prepare the noodles and have the chicken balls rolled and ready to go. If the vermicelli noodles are pre-prepared they can be kept covered in the fridge for a few days once they have been soaked. As they are fine they will reheat with the heat of the soup. I switch the vegetables used in this recipe depending on what is available from the garden. Despite this I tend to keep the mushrooms in the recipe each time as I love the texture of the lightly cooked little button mushrooms. They retain their firm texture that I love. I really dislike soggy vegetables….

I things that make this chicken soup a worthy inclusion on your family dinner menu include:

  • It has some hidden vegetables to add nutritional value to the meal.
  • It uses lots of fresh garden herbs. Herbs contain a range of vitamins and antioxidants that are beneficial additions to a family meal.
  • It is quick and easy to make
  • If you wish to use less of the chicken meatballs you can cook the excess, flattened into burgers in a pan while the soup is cooking. Add them to the kids lunch box or sandwiches the next day.
  • Any left overs (unlikely) taste even better the next day once the flavors have had time to develop and meld
Chicken and Noodle Soup
 
Prep time
Cook time
Total time
 
This bowl of soup is a satisfying family meal on a cold evening. It warms you through and it is a substantial meal. The kids love the chicken meat balls and noodles and the adults can get a fix of lots of fresh herbs and chilli if they choose to.
Author:
Recipe type: Main
Cuisine: Asian Style
Serves: 4
Ingredients
  • Vermicelli noodles
  • Soup Base:
  • 1.75 liters of chicken stock
  • 2 lemongrass stalks
  • 4 cloves garlic chopped
  • 1 shallot chopped
  • 1 tablespoon lemon juice
  • 1½ tablespoons fish sauce
  • Chicken Meatballs
  • 350 grams chicken - minced
  • 1 shallot
  • handful of fresh coriander leaves
  • 2 bread ends - finely chopped to breadcrumbs
  • 1 small carrot grated
  • Flavorings:
  • handful of green beans chopped
  • 100-150 grams button mushrooms halved
  • 2 and ½ tablespoons lime juice
  • handful of fresh kale leaves - chopped and stems removed
  • fresh mint leaves
  • fresh coriander leaves
  • fresh chilli - chopped
  • fresh Vietnamese mint leaves - or use basil if you don't grow this herb
Instructions
  1. Boil a jug and soak the noodles for a minute until they soften, drain and set aside
  2. Add the lemongrass. shallot, stock, lemon juice and fish sauce to a pot and bring to a simmer
  3. To make the meatballs combine the ingredients and roll into small balls no larger than table tennis balls
  4. Once the stock is simmering add the meatballs and cook at the boil for 5 minutes
  5. Add the vegetables and cook for a further 3 minutes
  6. Top with the lime juice
  7. Add the drained noodles evenly among the bowls and top with the soup
  8. Add the fresh herbs, kale and chilli
Chicken Noodle Soup

Do you have a magical chicken soup recipe?  If not, give this one a try and let me know what you think. 

Kyrstie

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