This easy and tasty Chicken Vegetable Noodle Soup is a take on the classic chicken noodle soup, except I have added carrot and courgette noodles instead of wheat ones.
As a parent to two boys who struggle to eat vegetables that are not hidden inside their food, I am always on the look out for new ways to get them to try vegetables at meal times. Since the recent trend for making spiralized vegetables has taken off, I have to admit that it has not occurred to me to make some and see if Burton and Jenson would actually try some. That was until I was sent a Kenwood (electric) Spiralizer to review.
I was quite excited about trying this out, because I have seen lots of interesting looking recipes using courgetti and other vegetable ‘noodles’, and they always look colourful and tasty. I have to admit that the spiralizer did take a few goes to get to grips with, in order to make perfectly shaped spirals of veg, but this did not take long, after all, practice makes perfect!
I wanted to showcase a recipe using some serialised veggies but it was hard finding one that had not been tried already, afterall I am a little late to the serialised vegetable recipe party! However, I had a light bulb moment eventually, when I had some leftover roast chicken in my fridge and I was feeling a little like I was coming down with a cold. Something that always perks me up is some homemade soup, and I thought I would make some chicken noodle soup, as it does not take long to make. Then, I thought that instead of using actual noodles as per the traditional way of making it, I would replace them with some spiralled carrots and courgette instead.
This soup is my version of a chicken noodle, so I have taken some short cuts, probably as this is how I prefer to cook, and I didn’t have any spring onions so I used a brown onion instead. BUT what I loved about this version, is that it took about 10 minutes to make from start to finish, and by using vegetable noodles it made it a soup that was more nutritious and healthy.
Here is the recipe if you fancy giving it a go
- Frylight (or a dash of oil)
- 1 carrot, spiralized
- 1 courgette, spiralized
- 1 onion, diced
- 4 mushrooms, thinly sliced
- 75g cooked chicken
- 1 tsp garlic puree
- 1 tbsp sweet chili sauce,
- 2 chicken stock pots
- 800ml boiling water
- in a large, non stick pan heat the Frylight/oil and add the onions and cook over a medium heat for 5 minutes to soften them
- add the garlic and stir
- meanwhile, mix the stock pots and sweet chili sauce in the boiling water
- add the stock to the onions , then add all of the remaining ingredients and mix well
- simmer for about 2-3 minutes - you want the vegetables to still have a bite to them
- serve immediately.
I made a video showing how to make this recipe plus a quick demonstration of how the spiralizer works which you can see here
This soup was delicious and I loved how the veg still had a light bite to them, meaning they still contained their goodness and nutrition. Although the boys will not eat soup (yeah, I know, crazy pair!), they have been eating carrot spaghetti which they have been enjoying. Next I will get them to try some courgetti and some butternut squash noodles – but one step at a time with those two.
For more information about then Kenwood Spiralizer please visit their page
I was sent the Kenwood Spiralizer for the purpose of a review, and all comments made are honest and my own. The recipe is my own idea.