Easy Homemade Chicken Noodle Soup

With winter fast approaching, one of my favourite comfort foods is Chicken Noodle Soup. It’s pretty easy to make and it tastes amazing! Also, because there is five hundred grams of noodles in the soup, it’s really filling too! Perfect for a chilly night in!

Chicken Noodle Soup

Servings: 8   Prep time: 5 minutes    Chicken baking time: 15 minutes    Soup boiling time: 45 minutes

Ingredients:

  • 4 skinless, de-boned chicken breasts (weighing approx 400 – 500g), par baked and shredded
  • 2 tablespoons butter
  • 1 large chopped onion
  • 1 cup chicken stock
  • 3 cups water
  • 125g sliced button mushrooms (optional)
  • 3 potatoes, thinly sliced
  • 3 carrots, thinly sliced
  • 2tsp cracked black pepper
  • fresh parsley
  • 2 packets instant noodles
Method:
Preheat your oven to 170°C.  Bake the chicken breasts for 15 minutes. Remove and set aside.
Melt the butter in a large pot over medium heat. Saute onion for 4 – 5 minutes.
Shred the chicken and add it to the pot with all the remaining ingredients except egg noodles. Bring to a boil, reduce heat and simmer for 30 minutes or until the carrots are soft.
Add the noodles and simmer for another 5 – 15 minutes or until the noodles are tender.
Enjoy!

Crustless Mini Quiches with Bacon and Mushrooms

My mother-in-law, who is an incredible cook, gave me a recipe for crustless quiches. It’s the yummiest quiche recipe, and it’s quick and easy, and so convenient! You can serve them warm or cool, and make them ahead of time. With only 20 minutes prepping time and 15 minutes cooking time, it is the perfect recipe!

Crustless Mini Quiches with Bacon and Mushrooms

Servings: 6     Prep time: 20 minutes (inclusive of frying the bacon & mushrooms)    Cooking time: 15 minutes

Ingredients:

  • 250g bacon, chopped
  • 250g white button mushrooms, sliced
  • 250ml thick cream
  • 2 large eggs plus an additional 2 egg yolks
  • 1 cup cheddar, grated (or any cheese of your choice)
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon sea salt (normal table salt will also do)
  • 1 tablespoon self-raising flour
  • non-stick spray

Method:

Preheat your oven to 180°C.

In a large pan fry the bacon and mushrooms on a medium heat for approximately 10 minutes.

Mix the eggs, egg yolks and cream together until the eggs and cream are  thoroughly combined.

Spray the muffin tray with non-stick spray. Sprinkle a little bit of self-raising flour over the bottom of each individual tray. Shake the tray well to ensure the flour lightly coats the sides as well. Add a little bit of cheese to the bottom of each tray then add some egg and cream mix to the bottom to lightly moisten the bottom.

Combine the bacon, mushrooms and cheese minus two tablespoons to the egg and cream mixture. Mix well. Fill each muffin tray to the top with the quiche filling. Sprinkle the remaining cheese over the tops of each tray.

Bake at 180°C for 15 minutes. Once done, remove the tray from the oven and let the quiches cool for about 15 minutes before removing them. Serve warm or cool and refrigerate if you’re serving them much later or the next day. Enjoy!