It's a blustery Wednesday morning and I am sat back in my bedroom, which is giving me a slightly surreal feeling. You see, these last few weeks I have been living on a university campus, and have become rather accustomed to the small rooms, plastic furniture and temperamental ovens that often feature in student accommodation. It's nice to be back home, to see my family and my little cat friend who sometimes visits. But at the same time, I am enjoying the sense of independence I have living and providing for myself. I have surprised myself in many ways, but one more than others....
When I first arrived at university, I had a theory that, when given the choice between cooking a proper meal or frozen food, I would always go for the frozen. The only two dishes I could be bothered to make at that time were carbonara and risotto- I spent my summer living off the two. So I presumed that university life would be no different. Amazingly, I could not have been more wrong. I actually surprised myself by what I was willing to cook. I made homemade pizzas, soups, pies, pastas, cookies, cakes and more. Every night was a new adventure to experiment with food, an opportunity to create new dishes with the leftovers in the fridge. And one of my favourite concoctions was my Chicken Noodle Soup.
With winter fast arriving, along with the flu, this soup is the perfect winter warmer. It'll help to boost the immune system and fight against those nasty cold symptoms, as well as give you that snuggly, cosy feeling. Best served with cuddly blankets and a side serving of trashy tv. My preference would be 'Say Yes To The Dress'.
Serves 1
Ingredients:
1 Chicken breast
3/4 Pint Boiling water
1 Chicken stock cube
1 Tsp Chopped red chilli
1 Tsp Chopped ginger
3 Mushrooms, chopped
1 Handful Broccoli florets
50g Spaghetti
Instructions:
-Dissolve the chicken stock cube in the boiling water. Place chicken breast, chopped chilli and ginger into saucepan and pour over chicken stock mixture. Simmer for 20 minutes on a medium heat
-Meanwhile, chop the broccoli and mushrooms.
-After 20 minutes, take the chicken breast out of the stock mixture and shred with two forks. Place back into the water and add the spaghetti. Cook for 5 minutes.
-Add the broccoli and mushrooms to the saucepan and cook for a further 7 minutes. Serve in soup bowls.
