Well what can l say, I've hit the jackpot! I've finally made the perfect Chicken Noodle Soup, the taste was very similar to Chicken and Sweet corn but with out the heaviness and of course with the noodles.
My son's aka (the apprentices) Cooper and Hamish thoroughly enjoyed it and even asked for seconds for the first time ever. Cooper has become quite a fussy eater ever since he started daycare. He's lucky enough to have an amazing chef Helen, who cooks all their lunches. Which is a good thing for him but not such a good thing for me, every time i've cooked something that Helen has made all l hear from Cooper is "Mum, this is not as nice as Helen's" aarrghh. So from the moment l heard "Mum may be you should give this recipe to Helen" l knew this soup was a winner.
Chicken Noodle Soup
1.6kg whole chicken
4 litres water (16 cups) with 3 chicken stock cubes
1 medium onion chopped coarsely
2 medium celery sticks chopped coarsely
2 medium carrots chopped coarsely
2 garlic cloves crushed
2 bay leaves
a handful of pepper corns
1 can of Corn Kernels
4 tablespoons of Soy Sauce
Salt and Pepper to taste
Combine Chicken with, water, stock, onion, celery, carrot, garlic, peppercorns and bay leaves in a large saucepan. Bring to a boil and then simmer for 1 1/2 hours. It's a good idea to skim the fat occasionally from the top. Place a muslin cloth over a strainer strain the chicken and veggies into a large bowl. Reserve the chicken, broth and veggies, remove the bay leaves. When chicken has cooled remove the skin and discard any bones, tear chicken coarsely .
Return ingredients to pan, bring to a boil, season accordingly and add corn, soy sauce and pasta. Cook for a further 10 minutes or until pasta is cooked.
I also made some more of the Dinners rolls, they turned out a lot better this time now that my oven is repaired. They were a perfect addiction to the soup!
I would love to hear your comments and suggestions, enjoy!