Chicken Noodle Soup

A great classic which warms the belly and heart, whether feeling a bit under the weather or just cold!

Serves ~6

Ingredients

1 whole chicken (roughly 1.5kg) or similar weight of chicken pieces

1 leek diced (or 2 onions)

2 carrots diced

4 celery stalks diced

2 tsp minced garlic

1 tsp dried oregano

1 tsp dried thyme

2 cobs corn

2 cups small shaped pasta

Salt and pepper

Olive oil

Method

1. Heat a deep casserole dish/pan to medium heat. Salt and pepper the chicken and add to pan with a drizzle of oil, browning the chicken on all sides. Remove and set aside

2. Fry off leek, carrots, celery, garlic, oregano, thyme, and salt and pepper in pan. Add chicken and corn cut from the cobs. Fill pot with water until ingredients are just submerged and simmer covered on low heat for 1.5-2hrs.

3. Meanwhile cook pasta and set aside.

4. Remove chicken and shred, return to pot along with the pasta. Serve.

Tractor Snacks Tips

A mixture of other vegetables would also suit this recipe.

For gluten free omit noodles or substitute in GF/rice noodles.