Chicken Noodle Soup Recipe

Chicken Noodle Soup Photo: Jackie Cameron

“Nothing shouts ‘wild-night-out remedy’ like a bowl of mom’s chicken soup. It might not be the most conventional hangover food but it works. By adding a cup of noodles you will restore your body’s sodium and water levels. Chicken, and some vegetables, contain cysteine which gives the liver a much-needed pick up. Chicken soup simply prepared is best. Start with a home-made flavoursome stock and you are A for Away.”
— Jackie Cameron

Chicken Noodle Soup Recipe

Yields: 4

Ingredients:

  • 2 Chicken Breasts

  • 1 litre good quality Chicken Stock

  • 400g chopped vegetables (we used: 100g green beans, 100g carrots, 100g celery and 100g corn)

  • Snipped chives for taste

Method:

  1. Bring Stock to the boil, poach the breasts very gently until cooked about 20 minutes. Shred the chicken and set aside.

  2. On serving heat the stock, add the chicken, vegetables and simmer for about 5 minutes. Season well.

  3. Serve with a sprinkle of snipped chives.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Recipes, cooking, chicken, soupJackie CameronJackie Cameron School of Food and WineJackie's Recipes, Chef Jackie Cameron, Jackie Cameron Recipes, Jackie Cameron, Jackie Cameron School of Food and Wine, Jackie Cameron School of Food & Wine, Recipes, Chicken, Noodle, Soup, Chicken Noodle SoupComment