Ingredients
- 1 tbsp Butter
- 1/2 Onions
- 2 Carrotslarge
- 2 Celery Sticks
- 2 Garlic cloves
- 1/4 cup Flour (plain)
- Oregano
- Thyme
- Knorr Chicken Stock Pot
- 1.5L Boiling water
- 2 Potatoes
- 500gr Chicken BreastRoasted & shredded
- 1 cup Milk
- 1 pkt Egg Noodlesuncooked
Steps
1 Done | I begin by melting the butter in a large pot, over medium heat. Then I add the onion, carrots, celery and garlic. Sauté until the soft & then add the flour, oregano, pepper, thyme and season with salt. |
2 Done | Next, I dissolve the Knorr Chicken Stock Pot in 1.5L of boiling water & add to the pan, together with the potatoes. Stir everything & increase the heat to medium-high. Bring the soup to a boil and then boil for another 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes. |
3 Done | Add the shredded chicken, milk and uncooked noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. |
