For the broth:
-
4 chicken thighs, skinned
-
2 carrots, peeled and chopped
-
1 small onion, peeled and chopped
-
2 stalks of celery, roughly chopped
-
1 handful of fresh parsley
-
1 handful of fresh thyme
-
2 cups of water – just enough to cover the vegetables
- 2 carrots & 1 courgette - spiralized!
- 2 sheets of noodles
- Small handful of fresh coriander to garnish
Method:
- Add all of the broth ingredients to a large pot.
- Bring to the boil over a high heat, reduce the heat and simmer for 30-40 minutes with the lid on, until the chicken has cooked through.
- Once the broth has finished cooking, remove the chicken and set aside, before straining the remainder of the mixture and discarding the vegetables.
- Bring the broth to the boil and simmer for a further 5-10 minutes to enhance the flavour.
- Once you are ready to serve your soup, tear the chicken away from the bones, add into the broth with the carrot and simmer for 5 minutes.
- Turn off the hob, add the zoodles and the noodles and leave to stand for 3-5 minutes with the lid on.
- Garnish with coriander and enjoy!
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