Chicken Noodle Soup

I always thought that chicken noodle soup had to be made in the ‘Chinese’ style, as that’s what its meant to be, or rather that’s the only way I have ever had it. I was pleasantly surprised to see on the net that it’s a very popular soup amongst the Americans. So I ‘thought through’ a whole lot of recipes and finally tried my own version of it. It was so quick to make and SO delicious, and really immediately came into the category of comfort food!

1 cup cooked noodles

300 gms boneless chicken cut into small strips

8 cups stock  (I have made the stock with chicken bones, but also cubes)

1 onion sliced

2 smallish carrots cut into small strips

½ cup peas

½ cup celery minced

2 bay leaves

Salt and pepper to taste

1 heaped tablespoon cornflour mixed in ½ cup water

Put stock, onions, chicken, bay leaf, salt and pepper into a pot and allow it to come to a boil and then simmer till chicken is almost tender, aprox. 10 mins. Then add the carrots and peas and allow to cook till tender. Add noodles. Bring to a boil and add the corn flour water mixture, the soup will thicken in a few minute. Now add the minced celery. Serve hot. Its always a good idea to add the celery at the end, just before shutting off the flame, as then the celery remains slightly crunchy!