I love getting the twins into the kitchen to cook. When they ask to make something, I sit down and create a recipe that (with some help) they can take ownership of.
For many months Eme has been asking to make soup. I am not really sure where this idea has come from given that North Queensland is not known for soup weather, but she wanted soup so we made soup!
Chicken Noodle Soup is a great recipe for kids to help with. By using kid-friendly knives they can help cut up the vegetables and learn about how fresh herbs from the garden can make cooking taste really great. By adding in the chunks of chicken and every kids' favourite noodles, you know they will eat the finished product.
For dinner we teamed the soup with some easy, no knew cheese and beer damper (recipe is in baking section of the website) - and that is another great recipe to get your kids interested in and messy in the kitchen!
Prep 10 min // Cook 2 hours
8 cups chicken stock
1 carrot halved
6 whole cloves garlic
2 celery stalks thinly sliced
1 leek chopped roughly
6 cloves garlic chopped
¼ cup dry white wine
8 cups chicken liquid stock
2 thyme sprigs
2 sprigs rosemary
2 sprigs tarragon
3 sprigs continental parsley
1 bay leaf
1 carrot peeled and diced
2 celery stalks diced
2 tbs finely chopped parsley
1 tsp lemon zest
2 tbs diced fresh herbs as per the broth (thyme, rosemary and tarragon)
In a large stockpot place chicken with the chicken stock, water, wine, onion, carrot, celery, herbs and garlic. Season with salt and pepper.
Bring to a simmer over a medium heat and cook until the chicken is tender and the stock has reduced (about 1 ½ hours).
Remove the chicken to a bowl and strain the stock discarding the vegetables.
Shred the chicken then set the meat aside. Season the broth with salt and pepper.
Put the broth back in the pot and bring to a simmer. Add the carrot and celery then cook until tender. Add the noodles, chicken, herbs and cook until the noodles are al dente.
Stir through the lemon zest and serve with bread.