chicken noodle sproodle soup

CHICKEN NOODLE SOUP

2 x medium onions (roughly chopped)
3 or 4 x celery stalks/sticks with leaves
4 x chicken thighs (i use woolworths free range/hormone free)
5 x medium/large carrots - peeled and chopped
half a small butternut - peeled and cubed
1 garlic clove (optional)
3 fresh basil leaves
chicken liquid stock or stock cubes/powder
10 small cherry tomatoes (cut in half)
100g noodles
salt and pepper to taste
water

Place the chopped onions in a large pot and fry in some olive oil until light brown. season with a little salt. Add the chopped celery and fry until soft. Now season the chicken with salt &  pepper all over the skin of the thigh and place in the pot, skin side facing down. Fry until brown. Then turn chicken over and brown the underneath.Fill the pot up with cold water and add the peeled and chopped carrots, garlic and basil. Bring the water to a boil. turn down the temp and leave to boil slowly for roughly 15 - 20 min. Add the butternut and chicken stock and season to taste. Carefully take the chicken out and discard the skin and bones and break up the meat and return it to the pot. Add the cherry tomatoes and noodles. Simmer the soup for 10 min and season with more stock and salt until you reach the desired flavor. You can boil the soup for longer to make the flavor stronger and to let some of the water evaporate. Simmer for upto 40 min.

Serve with toast in nice big bowls

:) Betty Bake