Thursday, 1 May 2014
CHICKEN AND TOMATO NOODLE SOUP
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
Put all the above ingredients to the pot with the stock the chicken was cooked in,and boil for ½ hour.
Add 1 large can of diced tomatoes and 1 small can of tomato paste.
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.
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!
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