This hearty chicken and vegetable noodle soup is a comforting dish perfect for chilly days.
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Season the chicken thighs with paprika, cajun seasoning, chicken seasoning, garlic powder, black pepper, salt, and oil. Mix well to coat evenly.
Heat a pot on high heat and sear the chicken thighs on both sides. Reduce the heat to low, cover the pot, and cook for 12-17 minutes, turning the chicken occasionally.
Once cooked, set the chicken aside to cool. Shred the chicken using a fork or kitchen scissors. You can also add the bones for more flavour.
In the same pot with the chicken juices, add onion, leeks, and garlic. Stir and cook for 5 minutes.
Add chopped vegetables including carrots, sweet potato, potato, and sweetcorn. Stir well.
Season with paprika, Cajun seasoning, chicken seasoning, garlic powder, black pepper, salt, thyme, bay leaves, and chicken stock cubes. Stir for 5 minutes.
Add the shredded chicken and 9 cups of water to the pot. Place the lid on and allow the soup to simmer for 20 minutes.
Break the noodles into small pieces and add them to the soup pot. Boil for an additional 10 minutes.
For extra flavor, you can add a dash of hot sauce or chili flakes to the soup.
Make sure to stir the soup occasionally to prevent the noodles from sticking to the bottom of the pot.
Use fresh vegetables for the best taste and texture.
Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast, but chicken thighs tend to be more flavorful and tender.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
Can I use gluten-free noodles?
Yes, you can substitute regular noodles with gluten-free noodles to make the soup gluten-free.
What can I use instead of chicken stock cubes?
You can use homemade chicken stock or vegetable stock as a substitute for chicken stock cubes.
Can I freeze this soup?
Yes, this soup freezes well. Store it in an airtight container and freeze for up to 3 months.
