You know you are living the good life when you can make a meal out of hand picked veggies from the garden. That would be if you had a garden with veggies in it and not a forrest of weeds like I do.
Luckily for me I have a green fingered mother who keeps a beautiful garden and who has the talent and patience to raise a veggie patch which our whole family gets to enjoy. It is such a treat to go over for Sunday dinner and be sent out to pick fresh green beans for our meal.
If you’ve ever grown vegetables you will know there comes a time where everything seems to be ready to pick all at once, so I have been able to ‘help mum out’ by going over and picking vegetables to take home and enjoy. It’s a hard life 😉
Now that the weather is cooler I have been enjoying cooking a whole chicken once a week in the slow cooker and then making homemade chicken stock with the leftovers. So I couldn’t think of anything more wholesome and lovely to make with these homegrown veggies than a harvest chicken noodle soup. Have you grown anything this year? Tag us in a picture on Facebook, Twitter or Instagram of your home grown produce using the hashtag #ShowUsYourVeggies
Clean Eating Harvest Chicken Noodle Soup3
- Yield: 4 Servings
- Ready In:
I couldn't think of anything more wholesome and lovely to make with these homegrown veggies than a harvest chicken noodle soup.
- 1-1.5 litres Chicken Stock I used homemade
- 2 Carrots thinly sliced
- 1-2 Cooked Chicken Breasts shredded
- 200 grams Wholegrain Pasta
- 250 grams Green Beans trimmed and sliced
- 1 large Corn Cob corn removed
- 2 large Tomatoes diced
- 1 pinch Sea Salt & Black Pepper to taste
- 1 small bunch Fresh Parsley to serve
- Place the stock and the sliced carrots into a large saucepan and simmer for 5-10 minutes until the carrots are tender.
- Once the carrots are tender, add the shredded chicken, and pasta and bring to the boil.
- Once boiling allow to simmer and cook the pasta according the to packet instructions.
- In the last 5 minutes of cooking, add the green beans and corn to the saucepan and cook until the beans are just tender.
- Once everything is cooked, stir through the diced tomatoes and season to taste.
- Serve with fresh parsley and enjoy.