The New After School Snack

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Recipe

One of my least favourite foods to organise is the after school snack. The girls are hungry, everyones tired and we still have to get through homework, cleaning and dinner prep. I don’t know about you, but I often find it all too easy to grab more cheese and crackers, vegetable sticks or more fruit. All of which have been consumed throughout the day. If I’m bored of it, the girls must get bored of eating it! 

A few weeks ago as I rummaged through the fridge once again trying to come up with a quick, healthy after school snack, I found some leftover chicken soup. The girls devoured it! The perfect nourishing, yummy snack on a cold winters day. Why haven’t I thought of this sooner? 

I’ve made many variations of this soup over the years, but here is our current favourite.

Chicken Noodle Soup

1 whole chicken (or equivalent thighs, wings or legs)

4 celery stalks, finely chopped

2 carrots, finely chopped

4 large potatoes, peeled and finely chopped

1 tbsp minced garlic

2 tsp fresh ginger, grated

12 cups chicken stock

90g udon noodles*

  1. Place the whole chicken into a large pot and pour in the stock.

  2. Add the vegetables, garlic and ginger. Stir to combine then bring to the boil.

  3. Once boiling, reduce to a simmer for 45 minutes (or until the chicken is cooked through and falling off the bone).

  4. Carefully remove the chicken from the pot and set aside.

  5. Break the noodles into smaller pieces (around 5cm) and add to the pot. Bring the pot back to the boil then reduce to a simmer.

  6. Meanwhile, carefully remove the flesh from the chicken carcass an add the flesh back to the pot.

  7. Continue to cook over a low heat until the noodles are cooked through.

*You can use any of your favourite vegetables.

*I like the Hakubaku Organic Udon noodles which can be found in most supermarkets.