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Bowl of Worms Chicken Noodle Soup

Owner Tomas Sohlberg,
Stella’s Bakery Cafe

Brightly coloured noodles are a kid-approved twist on this classic. Fresh udon noodles are available in the fresh pasta section of most supermarkets.

1 small onion, diced
2 stalks celery, diced
2 carrots, diced
1 red pepper, diced
1 cup corn
1 cup peas
1 Tbsp butter
3 cups water
1 L organic chicken stock
2 chicken breasts

1 package udon noodles
juice of one beet
juice of 1 cup spinach
food colouring (optional)

1. In a medium saucepan, bring chicken stock to a boil over medium heat.
2. Add chicken breast. Simmer for 20 min or until chicken is fully cooked.
3. In a large saucepan over medium heat, sauté remaining ingredients, except water, in the butter for about 20 min. Add water.
4. Remove chicken breast from the stock and put aside to cool. Cube chicken breast.
5. Strain stock through a sieve into the sautéed vegetables. Add chicken, simmer 15 min.

1. To colour noodles, soak in vegetable juices or food colouring with a bit of water for one min. Rinse until water runs clear.
1. Add noodles to bowls before ladling on soup.

Yield 6 servings

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