Chicken Noodle Soup

We have all devoured a chicken noodle soup at some point in our lives, it’s nostalgic, delicious and sooooo easy! Perfect cosy, comfort food that can be whipped up easily and quickly. I love to use this for using up leftovers too, depending on what I have in. Instead of egg noodles you could also try using fresh spaghetti instead for a change.

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Ingredients

chicken thighs 400 g
leek 1 (shredded)
garlic cloves 4 (sliced)
carrot 2 (diced)
chicken stock cube 1
egg noodles 250 g (chopped)
chilli oil 4 tbsp
chilli flakes to taste
crispy onions 1 tbsp

Method

Cook & shred the chicken

Cook the chicken thighs in the air fryer at 190C for 15 - 18 minutes, until cooked through. Once cool enough to handle, shred with 2 forks.

Make the soup

Shred the leeks nice and fine, thinly slice the garlic and dice the carrot.
Make up the chicken stock cube with 250ml boiling water per serving (1 litre for serves 4, 500ml for serves 2).
Sweat the leeks off in a pan with a little oil for 2-3 minutes. Add the garlic and fry for a further 1-2 minutes. Add the carrots and chicken stock then gently simmer just to soften the carrots.
Have a taste and season with salt and black pepper. Add the chicken and heat through.

Cook the noodles

Meanwhile, cook the egg noodles according to the packet instructions.

Make the chilli oil garnish

In a bowl mix together the chilli oil, some extra chilli flakes and crispy onions.

Plate Up

Load up your bowls and garnish with your chilli oil, and you are good to go!

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