Ingredients: (Serves 6)
500gms chicken breast fillets,
500gms chicken thigh fillets,
2 tablespoons butter,
1 cup chopped onion,
1/2 cup chopped celery,
1 cup sliced carrots,
4 cups chicken stock,
2 cups water,
1 tsp salt,
1/2 tsp ground black pepper,
1/2 tsp minced fresh parsley,
2 cups egg noodles,
Vegetable oil.
To Garnish
Fresh parsley or coriander, finely chopped.
Method:
Rub a little vegetable oil over the surface of each piece of chicken and arrange them in a frying pan, and cook the chicken for around 20 minutes. You can also bake them for 25 minutes. Remove the chicken when it’s done and set it aside to cool.
Melt the butter in a large saucepan and sauté the onion, carrots and celery in the saucepan for just 4 to 5 minutes. Do not let them turn brown. Dice the chicken and add it to the pan along with the remaining ingredients, except the noodles.
Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are soft. Add the noodles and simmer for another 15 minutes, or until the noodles are tender. Serve with a pinch of minced fresh parsley or coriander sprinkled on top.