Cookalooks Cookery School

Quick chicken noodle soup
Ingredients
30ml sunflower oil
1 onion finely chopped
2 carrots, grated
2 celery sticks, finely chopped…keep the green leafy bits too.
2x cloves of fresh garlic, finely chopped or 5ml of tub crushed garlic.
2x chicken breasts…don’t buy chicken fillets
2L of chicken stock – I use 4x chicken stock cubes in 2L of water
1x packet of 2 min noodles
30ml chopped celery leaves
Method:
Heat the oil in a large pot….heat 4/5 on stove top Add the carrots, celery, garlic & onion. Fry for 3-5 minutes or until the onions are soft. Add the chicken stock and bring to the boil. Remove the flesh from the bone of the chicken breast. Do not discard the bones. Chop the flesh into cubes Add the chopped chicken including the bones to the pot and simmer for 15minutes. Check your seasoning then add the 2 min noodles including the contents of the sachet. Remove from the heat, place a lid on the pot and let stand for 5 minutes. Serve with crusty bread & enjoy!

Serves 8 Freeze the rest in ziploc bags.

Grocery List:

400g chicken breast – R25.99/kg x .400g = R10
2x Carrots (200g) – R8.99/kg x 200g = R2
1x onion (150g) – R9.99/kg x 150g = R1.5
Bunch of celery – R14.99 2min noodles – R3
4x Chicken stock cubes – R14.99 (24x) = R3
Fresh garlic bulb (approx 100g) – R41.99/kg x 300g = R4
Sunflower oil
Approx cost R36
Approx R5 per person

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