Ingredients
1kg chicken thigh
fillets, diced
¼ cup of olive oil
1 large onion, finely
diced
2 cloves of garlic,
crushed
3 celery stalks, finely sliced
(included the leaves… great
taste!)
3 cups of mixed frozen veg
(pre-packed is the easiest)
1 tin Creamed Corn
½ cup of parsley, coarsely chopped.
1 small packet Vermicelli Noodles
4 tbsp of chicken stock powder
3 packets of Cream of Chicken Soup Mix,
or 2 small cans of ready made soup.
Salt and pepper to taste
Method
Lightly sauté all the chicken pieces, in small lots, in a hot frypan with a little olive oil to coat. Set aside and cover with foil. Add oil to a large stock pot, add the onion and garlic and slowly sweat off until onion becomes transparent, stirring occasionally being careful not to burn.
Add all the veg, mix through and sweat the veg off for about 3 minutes, stirring a few times. Add the chicken, parsley, stock and soup mix. Cover with water until chicken is covered by about 2cm, bring to the boil then reduce heat and simmer for about 45 minutes. Stir occasionally.
To prepare the noodles, remove from packet and place in large mixing bowl. Fill kettle with water and boil, pour boiling water on top of noodles, mix water through and let noodles stand til softened. Drain water off then cut the noodles to give you shorter lengths. Add to the soup, mix through thoroughly.
Add seasonings to soup then with a hand blender just randomly mix/chop soup up in bursts so it doesn’t look so chunky.
Serve with crusty continental bread.