It's that time of year in Australia (especially down South!) where the winter woollies are well and truly out, the weather is grim and the dreaded lurgie is out and about. When you're down and out, feeling poorly (as my Nan would say!) or just plain chilly, soup is often the best solution. For centuries, chicken soup has been used to soothe the soul and the body when we're not at our best. It can have veggies added for nutrition and different cultures have their own take on this lovely broth. Some add dumplings, some rice or barley and others noodles. Whatever you do it's always a winner. My version is done in the Combi-Steam (of course) in one pot with very little mess and fuss.

Make a batch to warm you up ahead of the weekend! Leftovers can be frozen in individual portions and then thawed and heated using the Steam function. It's also great in a thermos for school or work on those wintery days.

Once you've made it get those Uggies on and sit back in front of the heater with a bowl....you'll instantly feel better, like someone has just wrapped a big blanket around your heart! Awwwww!

Chicken Noodle Soup
(serves 6-8)

Ingredients:
6 skinless chicken thighs
2 cloves garlic (crushed)
2 sticks celery (diced)
1 brown onion (diced)
1 leek - white & pale green part only (diced)
¼ bunch parsley (stalks finely chopped and leaves kept separate)
¼ bunch fresh basil or coriander (leaves picked and roughly torn) and/or some freshly chopped chives
2 litres chicken stock
1 heaped tbs dijon mustard
1 tsp curry powder
2 tsp soy sauce or to taste
pinch white pepper
approx 60g thin spaghetti noodles (broken into 4-5cm lengths) GF if required

Method:

1. Place the garlic, veggies and parsley stalks in a large casserole style pot. Add a glug of olive oil and season with a little s&p. Stir to combine.

2. Place pot into your CombiSteam on a shelf/rack. Select Hot Air + Steaming (Combination Steam - for variable Steam set 60%). Set the temperature to 200°C. Cook for 15 minutes.

3. Carefully remove the pot and close the oven door.

4. Add the chicken thighs, curry powder, mustard, soy sauce and stock. Stir to combine and season with a little more s&p. Return to the oven. Cook for 45 minutes.

5. Carefully remove the pot and close the oven door. Add the spaghetti pieces and stir gently to combine. Return to the oven and cook for a further 10 minutes or until noodles are tender.

6. Remove the pot from the oven and use some tongs to carefully take out the chicken thighs. Chop the chicken roughly with a knife and return it to the pot, stirring through.

7. Serve immediately into warmed bowls and sprinkle with the leaves from your fresh herbs as desired.

Tips:

*I love this with a little steamed broccolini alongside to make me feel really well and healthy - just steam the broccolini in the CombiSteam with your soup for the last 4-6 minutes of cooking.

*for a lovely fresh kick add a little squeeze of lemon or lime juice just before serving

For some help with your Everyday Basics check out my downloads here or for a little more recipe inspiration my original e-books are here too.

Happy Combi-Steaming!

Yours in the kitchen,

The CSQ. x