Have you ever gone to your cupboard when you can’t be bothered shopping, or you’re in a hurry and no time to get anything, but have some hungry mouths to feed. This recipe is more or less down to the kids loving noodles, but not having any fresh in the house.
Feel free to change the potatoes with any other veg you happen to have handy in your cupboard. Granted, this isn’t the prettiest soup on the planet, but it is like having a full meal in a bowl.
Soup Maker Recipe: Budget Chicken Noodle Soup 1.6 Litres Lesley Smith
Prep Time 10 mins
Cook Time 28 mins
Total Time 38 mins
- 1 packet Chicken Noodles Approximately 85g
- 1 Chicken Stock Cube
- 250 g Cubed Potatoes
- 200 g Pre-Cooked Chicken Shredded
- 1 Dessert spoon Flour
- 1 l Boiling Water
Open your pack of instant noodles and break them up as you put them into your soupmaker.
Add the cubed potatoes, stock cubes and the pack of flavouring from your noodles. Put the chicken in, then stir in the litre of boiling water. Make sure you do not overfill your own machine if it is different from mine.
Choose a chunky setting for a bowlful that looks like a casserole, or blend it for a smooth version.
Vegetable soup is just that. It can be made from anything and absolutely everything that just happens to live in your fridge or kitchen cupboard.
This version was as a result of vegetables that would likely have been thrown out in a day or two so they needed to be used up and I’d no meat out of the freezer to make a casserole or meat dish.
Fast Potato and Leek Vegetable Soup Recipe Scottish Mum Blog
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
- 1 Small Turnip
- 4 Medium Carrots
- 8 Medium to Large Potatoes
- 2 Large Leeks
- 1 Medium Onion
- 1 Vegetable Stock Pot
- 3 l Boiled Water
- Salt and Pepper to Taste
- Parsley to Garnish
This type of soup is about as simple as it gets. Put a litre of the boiled water on to moderate heat with the vegetable stock added and simmer for 5 minutes.
While the stock is simmering, peel and chop the vegetables into smallish chunks. The smaller they are, the quicker the soup will be ready.
Pop the vegetables into your pot and fill up the water until there is a good covering of water around the vegetables. Add more water for a thinner soup and keep it less for a thicker version. You can always add more water later if you haven't added enough.
Sprinkle on salt and pepper to taste. Simmer for approximately 20 minutes, or until the vegetables are soft.
Blend for a smooth soup or if you have chopped your vegetables really small you might wish to have a more watery version with the vegetables in it. I prefer the blended version. Add more salt and pepper if needed and serve with home made bread.
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