Africa-Press – Botswana. This chicken noodle soup recipe makes me smile just thinking about it! It was my first time making it and I loved the outcome.
We make chicken soup every winter season and this was a great twist to it. This might just become my go-to soup whenever it’s chilly or someone in the family has the sniffles. I trust and believe that you too will love this homemade chicken noodle soup, you don’t need to cook a whole chicken for it, all you need is a few boneless, skinless chicken thighs or breasts instead. The soup tastes incredible, satisfying, and classic, and the short cooking time makes it the best chicken noodle soup for a weeknight. After 20 minutes, the chicken is cooked ready to remove and shred. Toss in your noodles and the shredded chicken along with some fresh parsley(i’ve started a herb garden by the way, a successful one, finally)This soup is so simple to make and tastes amazing! As winter moves in, the comforting hug of a warm bowl of chicken soup becomes very appealing. This hearty dish, rich in flavour and nutrients, serves not only as a delightful meal but also as a potential strengthening for our immune systems during the cold months. With the start of the 2nd school term, children unwittingly become carriers for influenza and other viral infections, which can then ripple through their families and workplaces. This is why prioritizing nutrition is essential to mitigate illness. 2nd term is also a very important term as it is half way, opportunity to catch up or shine ahead of finale in 3rd term. Nowadays my boys don’t like noodles so much, this was a nice way to reintroduce them. The nutritional benefits of chicken soup are multifaceted. The combination of protein from chicken, vitamins from vegetables like carrots, hydration from broth creates a support to ones overall health. Research has shown that warm liquids can alleviate symptoms of respiratory infections while providing essential nutrients that bolster immunity. Moreover, the act of consuming such a nourishing meal can evoke feelings of comfort and warmth.
INGREDIENTS 2 Tbsp B-well oil 2 tsp salt, divided 2 chicken breasts 4 cups low-sodium chicken stock 2 cups cold water 2 tbsp Oregano 1 tsp Cumin 1 tsp Hinds Portuguese Chicken 1 small onion chopped 1 large carrot, chopped 3 blocks noodles 1 tsp. Hinds black pepper 1/4 cup chopped fresh parsley
INSTRUCTIONS In a large, pot over medium-high heat, heat oil. Season chicken on all sides. Cook, undisturbed, until golden brown on one side, about 5 minutes, then turn and cook until golden brown on the other side, about 5 minutes more. Set aside, Add stock, water, Oregano. Bring to a bare simmer over medium-high heat. Shred chicken into bite-sized pieces. Add onion and carrot and cook over medium-low heat, adjusting heat as needed to maintain a bare simmer and stirring occasionally, until just barely tender, about 5 minutes. Add noodles and cook, stirring occasionally, until just al dente, about 5 minutes more. Stir in chicken and pepper; season with remaining as needed. Divide soup among bowls and serve warm. Top with parsley and more pepper (personal preference).
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