With so many winter nasties spreading this season, immune-boosting school lunches are back on the menu in a big way, which at Lunchbox Queen HQ means only one thing - chicken noodle soup!
With garlic to stave off illness, leftover chicken for a zero-waste protein hit, and sinus-soothing broth, this recipe is one of our personal post-sick day faves.
Plus, it uses leftovers! What more could you want?
1 tbsp olive oil
1 tbsp butter
1 brown onion diced
1 large carrot halved & sliced
1 sick celery halved & sliced
2 cloves crushed garlic
Salt & Pepper
100g angel hair noodles (snapped into 10cm long threads)
1/2 cup fresh parsley
1.2 litres chicken stock or broth
1 dried bay leaves
2 cups left-over shredded chicken (I prefer roast for extra flavour)
Heat oil & butter in a large pot and cook onion, carrots, celery, garlic, salt & pepper over a medium/gentle heat for 15-20 minutes until soft but not coloured. Add stock and bay leaves. Bring to the boil, add chicken & noodles and simmer for about 5 minutes until noodles are cooked and chicken is heated through. Serve garnished with parsley and on the side, lightly toasted ciabatta or freshly made cheese scones! Goes perfectly in one of our thermos food jars or lunchboxes too 😊