Recipes BUTTER CHICKEN NOODLE SOUP
BUTTER CHICKEN NOODLE SOUP
Got some leftover roast chicken in the fridge? Turn it into a seriously scrummy chicken noodle soup with our incredibly versatile Cape Herb and Spice Butter Chicken Seasoning. Fast, cheap and comforting, it’s pretty much everything we look for in a soul-pleasing, body-warming winter soup.
- WHAT YOU WILL NEED -
- 1 cup onion, very finely chopped
- 2 Tbsp butter
- 1 fat garlic clove, finely minced
- 1 heaped Tbsp tomato paste
- 1 Tbsp Cape Herb and Spice BUTTER CHICKEN
- 3-4 cups good chicken stock (use fresh chicken stock or a good liquid stock concentrate with water)
- 1 cup shredded leftover chicken
- ¼ cup of cream
- 1 block instant noodles
- salt, to taste
- coriander, to garnish
- METHOD -
Cook the onion in the butter over medium heat until soft, taking care not to brown them. Add the garlic, tomato paste and spice and fry for a further minute. Add the chicken stock and chicken, place the lid on and cook over low heat for 10 minutes. Add the cream and noodles and cook for 2-3 minutes until the noodles are just cooked through. Taste and add salt as needed (how much you need depends on the sodium levels of the stock you used.) Dish up and garnish with coriander.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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