Thursday 1 May 2014

CHICKEN AND TOMATO NOODLE SOUP


INGREDIENTS
  • chicken, cooked and bones removed (I used 6 full chicken legs)
  • 4 oxo cubes
  • 1 small cabbage chopped
  • 3 cups diced turnip
  • 3 cups carrot coins
  • 2 cups chopped onion
INSTRUCTIONS
  1. Put all the above ingredients to the pot with the stock the chicken was cooked in,and boil for ½ hour.
  2. Add 1 large can of diced tomatoes and 1 small can of tomato paste.
  3. Bring to a boil and add 2-3 cups of thin soup noodles (or your favorite pasta), reduce heat and simmer until the noodles are ready.
  4. Served with crackers or warm Pillsbury Crescent Rolls, it makes a delicious meal for a cold snowy day, or a cool spring day, which hasn’t happened YET!