Brian Brady Rugging up, closing doors and sealing draughts are all great ways to stay warmer in winter, but nothing beats the good old fashioned ‘Winter Warmers’ the folks used to make. They warm you from the inside out and can add lots of necessary vitamins to your diet. Here’s one of our favourite recipes, which can be found amongst others on the Heart Foundation website – www.heartfoundation.org.au/recipes
Chicken Noodle Soup
Serves: 6 people Preparation time: 10–12 minutes Cooking time: 20 minutes Can be frozen
What you’ll need:
- 1.25 litres reduced salt chicken stock
- 1 small chicken breast fillet, skin removed
- 1 large carrot, peeled
- 1 celery stick, trimmed
- ½ bunch spring onions
- 1½ cups frozen sweet corn
- 1 teaspoon crushed garlic
- 125 grams instant noodles, broken into pieces
- ground black pepper (added to suit taste)
How to make it:
- Put the stock into a large saucepan. Cover and bring to the boil.
- Meanwhile, cut the chicken into small cubes. Set aside in the fridge until ready to use.
- Wash the carrot, celery and spring onions and pat dry with paper towels.
- Using a clean chopping board and knife (to avoid cross contamination), chop the carrot and celery.
- Cut the root ends off the spring onions and slice finely.
- Add the chicken to the boiling stock and bring back to the boil – use a large spoon to skim off any foam that rises to the surface.
- Add the carrots, celery, spring onions, sweet corn and garlic.
- Bring the soup back to the boil, stirring occasionally.
- Reduce the heat, cover and simmer until the vegetables are tender – about 15 minutes.
- Stir in the noodles, then bring the soup back to the boil.
- Immediately turn off the heat. Cover the pan and let the soup sit for 5 minutes to cook the noodles.
- Season with pepper and serve.