CHICKEN, CORN AND NOODLE SOUP

Comfort food on a cold evening. The chicken was the left overs of a roast chicken for lunch. Cooked the meat off the carcass to get the maximum flavour into my soup.

Carcass of roast chicken with whatever leftover bits still on it placed into pressure cooker and enough water to cover the carcass. Steam under pressure for about 15 minutes and remove all bones, cartilage and skin. Flake the meat apart and put back in the water it cooked in.

Add the following:
1 square block of noodles or a packet of 2 Minute noodles
4 spring onions, chopped up
1 tin creamed sweetcorn
1 packet white onion soup powder mixed into 200 ml water
150 ml fresh cream
½ cup frozen peas

Simmer until the noodles are cooked and the soup has thickened. Check the flavouring.
I added a bit of Ina Paarman Lemon and Black Pepper seasoning.
Serve hot with crusty rolls.

Recipe and photo: Elsabie Templeton