Ingredients
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1 tbsp Butter
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1/2 Onions
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2 Carrotslarge
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2 Celery Sticks
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2 Garlic cloves
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1/4 cup Flour (plain)
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Oregano
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Thyme
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Knorr Chicken Stock Pot
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1.5L Boiling water
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2 Potatoes
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500gr Chicken BreastRoasted & shredded
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1 cup Milk
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1 pkt Egg Noodlesuncooked
Steps
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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. |
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2
Done
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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. |
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3
Done
|
Add the shredded chicken, milk and uncooked noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. |
