What's cooking Wednesday?

In the kitchen today is the delicious aromas of chicken noodle soup, a good hearty winter classic and I am already wishing it was dinner time.


This is a favourite recipe of my sister's and she shared it with me a few years ago when I was unwell with the flu (you remember with swine flu hit..yep, that was it!),  and all I wanted was chicken noodle soup. It did the trick and filled the spot when I was unwell, but today I'm fit and healthy just want some of that hearty soup again.


The recipe is:

Creamy Chicken Noodle Soup Recipe

By Simon Holst

This creamy chicken soup is crammed with hearty flavour and goodness.

The easy recipe requires only a few ingredients – including egg yolks – and the result is bound to become a family favourite.

Ingredients

For 3-4 large servings:

• 1 Tbsp butter
• 1 large onion
• 1 large potato
• 1 stalk celery, optional
• 1/2 tsp fresh thyme leaves or pinch dried thyme
• 4 cups chicken stock, or 4 cups water plus 3 tsp instant chicken stock
• 2 Tbsp sherry, optional
• 1 boneless, skinless chicken breast
• 50g spaghetti, fettuccine etc. (or 1/4-1/2 cup small pasta)
• 2 tsp corn flour
• 2 Tbsp cold water
• 2 egg yolks
• 1/4 cup cream
• 2-3 Tbsp finely chopped parsley
 

Method

1. Melt the butter in a medium-sized pot. Cut the onion, potato and celery into small (5-7 mm) cubes and stir these and the thyme into the butter. Cover and cook without browning for 5 minutes.

2. Add the next three ingredients and heat to boiling. Once the soup boils, add the chicken breast and the spaghetti, broken into 2cm lengths, or other pasta.

3. Simmer for 15 minutes, until the vegetables and pasta are cooked, then lift out the chicken.

4. Mix together the cornflour, water, egg yolks and cream and pour these through a sieve into the soup.

5. Stir constantly until the soup bubbles round the edge and has thickened slightly, then remove it from the heat and add the chopped parsley and the chicken breast, cut into small cubes.

6. Taste and adjust seasonings if necessary. Serve immediately or reheat, without boiling, when required.

Fresh, hot bread is the perfect accompaniment.

(I've even blended some of this up for my 8mth old's dinner maybe don't put the sherry in if your concerned and replace the cream for milk if you think the cream is too rich for a small person's stomach.)

Enjoy cooking this and thanks Dee for sharing this delicious recipe with me when I was sick xx