🥘 Carole’s – chicken and noodle soup…

Ingredients:

• 2 chicken thigh portions, skin off
• 2 carrots, chopped
• 1 leek, finely sliced
• 1 chopped onion
• handful green beans
• 1/2 pack noodles
• 1 chicken stock cube
• 250ml milk or dessert spoon full of crème fraîche
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1/2 small red pepper skinned
• shake of maggi seasoning (optional)

Step by step:

1. Boil the chicken thighs with half the chopped onion in 1 litre chicken stock. Simmer for 25 minutes.
2. In a pan, fry off the chopped vegetables in the oil until softened and add the flour. Continue cooking, stirring regularly for 5 minutes. Add more oil if necessary.
3. Take the chicken out of the stock and set aside.
4. Sieve the stock onto the vegetables and cook until soft. Add the noodles and seasoning.
5. Pull the chicken apart and add it to the pot.
6. Stir through the crème fraîche and serve with crusty bread

Notes:

Use coconut milk and coriander for a more Asian flavour. We also add ginger and garlic for a variation