Ingredients
For the Soup
- 2 onions (brown or red) or 3 large shallots
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3 carrots
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1 large leek
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5cm piece of ginger/1 tbsp grated
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5 cloves garlic
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Bundle of thyme
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1 tsp chilli flakes
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1.5 litres of Good Quality Chicken Stock* See FAQ
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125-250g (1-2 cups) Cooked Shredded Chicken
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150g (1 cup) petit pois (frozen peas)
- 1 lemon
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oil, salt and pepper as needed
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2 tsp turmeric (optional) Fighting a cold? Add in the turmeric and a generous amount of black pepper
Scissor Noodles:
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150g plain or all-purpose flour
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75-90g water
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1/2 tsp salt
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15g fresh parsley (large handful), chopped
Instructions
- Begin by making the scissor noodles. Chop the parsley and gather the ingredients.
- In a mixing bowl, combine flour, 75g of water, and 1/2 tsp of salt, and half of the chopped parsley (reserve the rest for finishing the soup). Mix until the ingredients come together to form a firm but pliable dough, similar to stiff playdough. Add more water if needed.
- Cover the dough and set it aside for later.
- Prepare the Soup. Heat a drizzle of oil in a large pot over medium heat. Add the chopped onions (or shallots) and cook until they become translucent.
- Add the carrots and cook, covered, for 4-5 minutes until they and the onions get a little color.
- Stir in the leeks, thyme, ginger, and garlic. Cook for an additional 1-2 minutes until they become soft and aromatic.
- Pour in the chicken stock and add the chili flakes. Cook until the vegetables become soft, which should take about 5-10 minutes.
- Cook the Scissor Noodles: Press the noodle dough into a flat disk and rub it with a bit of oil to prevent it sticking to the scissors.
- Using scissors, cut thin strips of the dough into the simmering chicken soup. Continue cutting until all the dough is used up.
- Allow the noodles to cook for 3-5 minutes or until they are cooked through.
- Finish the Soup. Stir in the cooked shredded chicken and frozen peas. Zest in the lemon, and squeeze in the lemon juice to taste.
- Sprinkle the remaining chopped parsley over the soup.
- Serve the chicken noodle soup immediately or allow to cool and store in the fridge or freezer
Note: Feel free to add turmeric for an extra health boost. If you’re feeling under the weather, the turmeric, along with black pepper, can help provide some comforting relief.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Soups
- Cuisine: European
