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Homemade Chicken Noodle šŸœ with a simple trick to make it extra thick & yummy šŸ˜‹

November 30, 2016

It’s definitely winter in London! This morning the thermometer was showing -6 degrees centigrade!

So in my household it’s out with the salads and in with the soups. 

My boys like nothing more than coming home to a warming bowl of wholesome filling soup. Their favourite soup has got to be chicken noodle, and with this little addition that my darling mothet taught me the soup becomes thicker and even tastier. 

My mother’s Chicken Noodle soup (enough for 4)


Ingredients-

  • 2 pints of homemade Chicken Stock (use 2 Knorr pots if you don’t have fresh)
  • 1 cup star pasta shapes (I use De Cecco Stellette Soup Pasta)
  • 1 tablespoon olive oil
  • 2 egg yolks
  • juice of 1 large lemon
  • Sea salt & freshly ground pepper

Method-

  • Pour the stock into a large heavy based saucepan. If using Knorr stock pots dissolve the pots in 2 pints of hot water
  • Add the olive oil
  • Once boiling add the pasta shapes
  • Leave to boil with lid off for 15minutes, or until pasta is soft to taste
  • Turn off the heat.
  • Now for the magic – in a separate bowl whisk the egg yolks into the lemon juice. Pour this mixture into the hot soup. Mix, put lid on pot and leave.

The lemon & egg yolk add an unbelievably delicious taste to the soup!

https://instagram.com/p/BNXEEpxBXPY/

Try it! It works fantastically in this soup. 

Bon appetite xxx


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2 Comments
  1. Eren permalink

    YUMMY!!!!!!!!!

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