Thursday, March 11, 2010

My Chicken Noodle Soup

When I was a kid, my mum used to make us Lipton's chicken noodle soup from the packet. She would boil some water and add contents until noodles are soft and then serve. The bowls of soup were left near the open window to cool so we wouldn't burn our mouths (awww isn't she sweet?) and then slurped it down like toothless drunks.

As much as I loved it, there were always 2 factors that disappointed me; it was too salty and there was never enough noodles. As the years have rolled on, packet soups have lost there popularity(exception-Trident asian noodle soups that work a treat when you're hung over and all for less than a dollar!)
but I still hankered for ye olde chicken noodle soup.

One day, quite by accident, I discovered soup noodles. I bought them, some chicken stock and raced home to make some soup. Over the years I've tweaked it to suit my tastes. I've served it to many people when they've had colds and have given it to friends when they've been depressed. I have often referred to it as 'depression soup', meaning it as something that comforts me when I've been down and out or on the sad side. Here's the basic recipe which should serve two (or one if you're really hungry).

8 cups of water
1.5 cups of soup noodles such as angel hair, stellini or risoni
2 chicken stock cubes or Massel brand if you are vegetarian
2 cloves of garlic, chopped or minced
5 button mushrooms, finely sliced
1 birdseye chilli, finely chopped
A drizzle of olive oil
A dob of butter
Handful of chopped parsley to finish (optional)
Bring water to the boil and add all ingredients except the noodles. Cook on a slow heat for about ten minutes to develop the flavours. Check the seasoning. Add the noodles and continue boiling till noodles are cooked.

If making it for children, you may want to simplify it for their delicate palates. I would make it for my friends' daughter, Ella when she was younger and it would just be stock cubes/powder,water,noodles and butter.
Sometimes, I'll cut up a couple of chicken thighs and add those. I also like to add some frozen corn for the last 2 minutes before I take it off the heat.
You may want to place on the window sill to cool it down a bit before eating...


  1. Babe, this is different to the one you brought me that day I was sooking at work innit? My tongue still dances a happy beat remembering that soup.

  2. Yes this is a different one. Watch this space during the winter when I'll go hell for leather with lots of soup recipes.