Chicken Noodle Soup
Another super speedy Chicken Noodle soup lunch. Soup is pretty much all I’m getting to make at the moment - but at least everyone is getting fed & mostly happy! This is one my MIL used to always make for us!
Prep: 5 mins Cook: 20 mins Serves: 4
1 tbsp olive oil 1 medium sized onion, finely diced 2 garlic cloves, crushed 1 x 180g tub full fat cream cheese 1 x small tin sweetcorn (approx 165g) 1 litre low salt chicken stock 1 tbsp cornflour (optional) 2 nests of fine egg noodles (approx 120g) Large handful leftover cooked chicken
1. Heat the olive oil in a large pot over a medium heat. Add the onion and garlic and cook for a few minutes until softened. 2. In a small bowl mix together 1 tbsp cornflour with 1 tbsp water until you have a paste.* Stir this into the pot along with the cream cheese and stock. Bring to the boil and then reduce to simmer for 15 mins. 3. Add in the cooked chicken, sweetcorn and noodles and cook for an additional 5 minutes.
Note: For little ones this soup can be blended or if they are good at BLW you can give them a bowl and let them pick up some noodles/ chicken themselves (once cool enough) and help them with some pre-loaded spoons of soup. It’s fun to watch them learn
* if you don’t have cornflour you can skip this step. The soup will just be thinner but still taste delicious