Chicken Noodle Soup with Spring Greens. 

Spring is here! Yes, it was -2 degrees this morning, and yes it did feel like my face was going to freeze off on the way to school, BUT the sun is out now and the first yellow crocuses have come up in the front garden. Admittedly they didn’t last long – by the time we got home from school Alfie (the cat) had trampled their delicate petals into the frozen earth, BUT I’m taking their blooming as a sign of the seasons changing. 

With this in mind, I decided to make a soup for lunch with some spring vegetables, plus the added benefits of ginger, garlic & onion to help fight off the lingering winter viruses which the whole household seems to have. It turned out later that I had not explained this plan fully to Ollie.

As soon as he heard we were making soup, he leapt up to his position by the food processor and began feeding in leeks, carrots & onions etc. 

Here he is examining the inner-workings of the processor. (It was turned off at the time). 

Once he had sliced all the veg in the processor, he moved his chair to the stove for phase two of his soup making: crumbling the stock cube into the pan. This is his favourite job because he can lick his salty, little fingers afterwards. This is probably bad parenting & bad for his kidneys, but we’ve got into a habit now. 

As he crumbled, he looked down into the pan at all the green veg cooking. “What is this?!” He cried. “WHAT. IS. THIS? This is not OUR soup!” By ‘our’ soup, he means HIS soup which we normally make (see earlier in Jan), and which is orange from all the carrot in it and has been blended with the hand blender so it’s not obvious that there’s any veg in it at all.

 He looked at me like I’d lost my mind. “I can’t eat this!” he said and sloped off out of the kitchen. At the door he turned and stared at me with the look of a boy who had been conned. Conned in to making the wrong type of soup. 

As far as I was concerned though, it was absolutely delicious and I had a second bowlful. Ollie had four mouthfuls, which I had to feed him, but really he was more interested in the cheese on toasted muffin that came with it. 

Chicken Noodle Soup with Spring Greens

Serves 4

Ingredients

  • 2tbsp olive oil
  • 1 onion, thinly sliced
  • I clove of garlic, sliced
  • Half thumb sized piece of ginger, peeled, thinly sliced
  • 2 leeks, thinly sliced
  • 1 carrot, thinly sliced
  • 2 handfuls of spring greens, thinly sliced
  • Left-over roast chicken, in strips (optional) 
  • Approx 50g thin rice noodles
  • Vegetable stock cube, crumbled
  • Boiling water

Method

  • In a large pan heat the olive oil and fry the onion over a moderate heat for a few minutes.
  • Add the leeks, carrots, garlic and ginger until softened
  • Add the boiling water and crumble in the stock cube. 
  • Add the spring greens, chicken (if using) and the noodles. 
  • Simmer gently for 10 mins. 
  • Taste. Add sea salt & lots of black pepper if wanted. 

Additional: I added a drizzle of toasted sesame oil, some soy sauce & chopped coriander to mine. Tasted amazing! 


 

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3 thoughts on “Chicken Noodle Soup with Spring Greens. ”

    1. Ok, maybe I’ve over-played the spring thing, but I’m just sick of the cold now! You def went to India at the right time! About to have anothet bowl of that soup. Yum! Can you bring me back some pics of what you’ve bern eating in India? X

      Like

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