Vegetable and Chicken Thai Noodle Soup
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Quick, easy, warming and yum, this Vegetable and Chicken Thai Noodle Soup uses our perfect Chicken Broth as its base. Take for lunch or have it as an easy dinner.
Ingredients
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3 cups Chicken Broth
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3 tsp Mrs Rogers Thai Seasoning
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1 grated Carrot
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1 Capsicum, finely sliced
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1 cup Broccoli Heads
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1 cup Cooked Chicken, (from broth)
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Mrs Rogers Medium Grinder Sea Salt, to taste
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Your Favourite Noodles, cooked
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1/2 Chicken, cut into manageable pieces
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3 tsp Mrs Rogers Parsley
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2 tsp Mrs Rogers Thyme
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2 Mrs Rogers Dried Bay Leaves
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6 cups Water
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2 large Carrots or enough peelings and cutoffs
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1 Tbsp Mrs Rogers Onion Powder
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6 Mrs Rogers Black Peppercorns
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2 tsp Mrs Rogers Sea Salt
Chicken Broth
Directions
Bring the chicken broth to the boil and add the Thai seasoning, carrot, capsicum, broccoli and chicken. Boil until the vegetables are tender and the chicken is hot.
Place the desired amount of noodles in a deep bowl. Cover the noodles with the soup and enjoy.
Place the chicken in a pot and cover with the water. Bring to the boil and get rid of any scum that floats to the top.
Add the rest of the ingredients and reduce to a simmer. Simmer for 1 hour, getting rid of any scum of the surface. Set aside to cool for 30 mins.
Remove the pieces of chicken and set aside. Carefully ladle the broth through a fine sieve. You may need to do this twice. Cover the broth and put into the fridge overnight. Remove the bones and skin of the chicken and pull the meat off. Store in the fridge.
Since the broth is cooled, the fat would have set on the top. Remove and use for the best roast potatoes. The chicken meat can be used in our Chicken and Potato Bake. Freeze into useable portions.