Home Made Chicken Noodle Soup for the Non-Cold

Home Made Chicken Noodle Soup for the Non Cold

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Home Made Chicken Noodle Soup for the "Non-Cold"

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Home Made Chicken Noodle Soup for the "Non-Cold"

Last week Sam and I were both feeling a little under the weather (I keep referring to whatever it was / is still kind of lingering) to “non-cold’s” as you couldn’t really say we were sick, we both just felt a bit throaty, a bit heady and generally just a bit yuck.

So not wanting our “non-cold’s” to develop into anything more serious we decided it was time to light the fire, get into our track suits, prep the Netflix and make up a massive pot of chicken noddle soup.
This is one of my favourite winter meals, and I love how you can put pretty much any combo of veggies into it and it will turn out delicious.

If you’ve read any of my recipe’s before, you know I’m not one for measuring anything, I just go by “what looks right” so if you want to try this recipe, you can pretty much just follow the general guidelines and chuck in whatever you please!

Ingredients

  • 1 large uncooked chicken
  • Chicken stock
  • 1 Brown Onion chopped
  • 5 Garlic cloves chopped
  • 2 red chilli’s chopped
  • Assorted vegetables (This time I purchased a pre-packaged set of “soup vegetables” and then added broccoli, beans, cauliflower, capsicum, zuchinni and chilli’s, but you can really use any veggies you like – it’s a good opportunity to get rid of left over uncooked veggies in the fridge too!)
  • Water (keep some on hand, if you’re anything like me you fill the pot up so much you nearly boil it dry, so it can help to top up your liquid along the way if you need to)
  • Rice Noodles
  • Bread Rolls
  • Butter
  • Salt and Pepper (for seasoning)

Method

1. In a large pot add the chicken, chicken stock, onion, garlic and chilli’s (If you’re like me and you like to give your cats a bit of the chicken once it’s cooked add the chilli in later with the veggies). Season with salt and pepper.

2. Bring to the boil and reduce the heat to simmer for about an hour (or until the chicken is cooked).

Boiling the Chicken for Soup

3. Meanwhile, prepare the veggies by either chopping into small cubes by hand (or if you’re lazy like me just chuck them all in the food processor).

4. Once the chicken has cooked, remove it from the pot onto a large chopping board.

5. Remove all the bones from the chicken, and return the chicken to the pot.

6. Add the veggies

7. Simmer for about 30 mins (or until the vegetables are soft)

Making the Chicken Noodle Soup

8. Add the rice noodles and simmer for 5-10 mins (pop your bread rolls in the oven while you’re waiting for the rice noodles to soften)

9. Serve with bread and butter on the side (if you so desire!)

10. Be warned, this recipe is enough to feed a small army of men for about 3 days in a row. 

It's pretty hot once it's finished - check out the steam coming out of the bowl!

P.S. If you saw that pic I shared of the veggies… don’t use that many. Seriously, they won’t fit in the pot… I learnt that the hard way!

P.P.S. This "soup" turns out pretty thick... I had to have a little giggle to myself when I saw Sam eating it with his fork... LOL!
 
Before you go, I would love to know – what’s your favourite winter recipe for combating a cold? What ingredients do you include in your chicken soup?

Until next time, look forward to hearing your thoughts!

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Banana and Raspberry Baked Porridge

Banana and Raspberry Baked Porridge

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Banana and Raspberry Baked Porridge

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Banana and Raspberry Baked Porridge

Yesterday, I mentioned I had been experimenting with some new breakfast recipe's as part of my eat healthy and exercise in order to get "back to normal" goal and had stumbled across a new breakfast recipe I quite like.

Since the colder months seemed to suddenly come out of nowehere, I found myself leaning more towards cooked breakfasts in the morning.

Often that will mean poached eggs on toast for us, but other times I will bake breakfast muffins.

Last week though, I decided I would try a new twist on an old baked porridge recipe I got right into last winter (I really wanted to make something that was healthy, but also filling).

Since Sam was away I hoped I might stumble on a delicious recipe I could make for him when he got home, and I think with this one I'm on to a winner.

The best part is, it's super quick and easy, and it's really, really yumy too (plus it's very filling so a small serve will keep you full until lunch time).

Ingredients

  • Oats
  • Linseeds
  • Pumpkin seeds
  • Shredded coconut
  • Chia  
  • Honey
  • Banana
  • Raspberries
  • Milk (I just use cows milk, but this recipe works fine with almond milk or coconut milk if you prefer)
  • Ground cinnamon
  • Ground ginger
  • Vanilla extract

Method

1. Pre-heat oven to 180 degrees C and prepare a small shallow baking tray

2. Combine all ingredients except for the raspberries into bowl (crush the banana in with a fork)

Banana and Raspberry Baked Porridge

3. Once combined, pour ingredients onto the tray (I only wanted to make enough to last me 1-3 mornings, so this tray was a bit big for the amount I made)

4. Add the raspberries on top (fresh is always best, but if you're anything like me you have a pack in the freezer that are probably close to their use by date... which is pretty much what inspired me to make these, that along, with a banana that was too soft to be eaten... LOL!)

5. Bake in the oven for approx. 20 minutes

Banana and Raspberry Baked Porridge

6. Serve in a small bowl (with added milk if you so desire)!

Banana and Raspberry Baked Porridge

Quick, easy, healthy and delicious!

If you're not too keen on bananas or raspberries, this recipe also works really well with apples and blueberries, or really any fruit you fancy!

What's your favourite winter breakfast? Let us know in the comments below!

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