A hearty and delicious winter warmer the whole family will love!
Ingredients (serves 8)
- 1 Tbsp olive oil
- 1 brown onion, finely diced
- 2 carrots, diced
- 2 sticks celery, diced
- 1 Tbsp fresh thyme, chopped
- 2 litres chicken stock
- 2 cups shredded chicken
- 1 tin sweetcorn
- 300g fresh noodles
- 2 eggs, lightly whisked
- 1 Tbsp fresh parsley
Method
- Heat oil in large soup pot over medium heat. Add onion, carrots and celery and cook for 8-10 minutes until softened. Add the thyme and stir. Add the chicken stock, bring to the boil and the reduce heat to simmer for about 20 minutes or until the vegetables are tender.
- Stir in the chicken and sweetcorn. Add the noodles and cook for 2-3 minutes. While stirring the soup, slowly pour in the eggs and cook for a further 2 minutes or until the pasta is al dente. Remove from the heat. Stir in the parsley and serve.
Notes
The noodles were made using the Philips Pasta & Noodle Maker. The Lasagne disc was used to create large sheets of noodles which were then cut down to 1cm width noodles. If you prefer thinner noodles, the spaghetti or linguini discs would be ideal. The noodle recipe was 250g plain flour and 90g water.
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mom94125 replied
- 01 Oct 2015 , 5:23 pm
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