Very strange things happen in our kitchen at times. I think there are fairies living in the cupboards who only come out when I leave the room. I’m serious. How else would you explain what happened to this chicken noodle soup? Exactly! This isn’t a soup. It actually turned out to be a hearty chicken noodle dish, but absolutely no sign of broth or anything that resembles liquid.
I’m considering the fact that maybe I added a little too much noodles. But can noodles really absorb THAT MUCH liquid? My money is on the fairies.
Even though this didn’t come out quite as planned, it really is delicious and worthy of a blog post. 🙂
3 chicken breasts
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
1 teaspoon garlic
1 teaspoon paprika
2 teaspoon oregano
Juice of 1 lemon
1 teaspoon minced chilli
4 cups chicken broth
500 g vermicelli noodles
1. Place the chicken breasts in an oven-proof dish and cook for 15 minutes at 180 degrees. Once done, let it cool and pull it apart in small pieces.
2. Fry the onion and garlic in a splash of oil. Once the onion has turned translucent, add the carrots, celery, paprika, oregano and chilli and fry for another 2 minutes or so.
3. Add the chicken, chicken broth and lemon juice and cook for around 15 minutes.
4. Add the noodles and simmer for another 10 minutes.
5. Serve hot.