Chicken & Veg & Noodle Soup
Ingredients
Chicken or Veg Stock, home made or bought, approx 250mls per person
Left over cooked chicken
Rice Noodles or Egg Noodles
Carrot
Cabbage
Corn
Spring Onion
Baby Spinach
Bean Sprouts
Mushrooms
Asparagus
Herbs, basil, parsley or corriander, any fresh herbs
Preparation
Pour stock into stockpot & heat on stove top
Chop each veg separateley in TM, as you would chop for coleslaw, I used speed 5
I like to slice the musrooms very fine by hand
Transfer each veg to individual bowls.
Boil kettle & fill TM with boiling water so water reaches the basket.
Fill a soup bowl with noodles & selected veg.
Transfer to TM basket & temp 100, speed 3, 2 mins
Lift out & pour into soup bowl & then ladle stock over.
Repeat until everyone is happy with their chosen veg
Easy & quick & everyone eats their fav veg
