There is nothing like a hearty bowl of steamy noodle soup on a rainy day - a match made in heaven. Tender pieces of chicken with sweet kernels of corn and silky noodles with zesty citrus and aromatic dill for a refreshing twist. Melt the worries of the day away, with each sip filling you with warmth and nourishment.
Ingredients
- 3-4 tbsp of Organic Ghee
- 500g free range chicken thigh (diced)
- 1/2 an organic onion (diced)
- 3-4 organic garlic cloves (diced)
- Sprinkle of peppercorns
- 1 carrot (cut in chunks)
- 1 potato (cut in chunks)
- 1 litre of bone broth or chicken stock
- Small sprig of Rosemary
- 1/2 cup of corn
- 1 cup of organic shredded kale (you can use silverbeet or spinach instead)
- Salt to your taste
- Small handful of chopped dill
- 1/2 a lemon
- Small serving of thin noodles
Method
- Cook chicken with the ghee in a large pot, take out and set aside when cooked.
- Sauté the onion and garlic for a few minutes in the same pot (add more ghee if needed)
- Toss in the diced carrot, potato and sprinkle of peppercorns, stir until all the vegetables are coated in ghee.
- Add the broth or stock, the cooked chicken and a small sprig of rosemary, bring to a boil and then simmer for half an hour.
- Add the corn and kale, salt to your taste then simmer for another half an hour.
- Meanwhile, cook the egg noodles according to the packet instructions in a separate pot.
- Take soup off the heat, squeeze in half a lemon, add the noodles and sprinkle in the dill, give it a quick stir and serve immediately.
Enjoy it with toasted bread slathered with butter and a sprinkle of salt!
