Autumn Asian Chicken Soup

I can hardly believe that it is autumn. It is MARCH people!! How did that happen?!! it's crazy and utterly unbelievable that time has flown by so fast this year and we are a quarter of the way through!

Now if your anything like me you will LOVE this change of season. Nothing pleases me more than warm autumn days and crisp autumn nights, the colours of the leaves falling, the seasons produce, the thrill of Easter and the chance to light the fire and sit by it with a good book and a cup of expresso. Yes, autumn I am ready for YOU! Bring. It. On.

So to bring in the season, tonight I treated the family to this hearty Asian soup. It is fresh, simple and tasty and will leave your tastebuds jumping for joy! Enjoy.

adapted from taste.com.au

Ingredients

bunch of fresh coriander

500g chicken breast chopped

fresh chicken stock. about 4 ltrs

1 chopped capsicum

garlic, chopped finely

spring onions, chopped finely

2 carrots, chopped

zest of a lemon

pkt of egg noodles (or noodles of choice)

1 red chilli (optional)

Method

I made my own stock by boiling up about 4 ltrs of water with about 6 chicken drumsticks for about 30 minutes, with some salt and pepper.

While the stock is boiling, chop up all your veggies and herbs, and garlic and chilli (optional)

Add the chopped vegies and herbs, chilli and garlic to the stock and let it simmer for about 20 minutes until carrots are soft

Add some lemon zest

Add the chicken to the stock with the veggies

Let the chicken simmer away for about 5 minutes. Add the noodles, a splash of soy sauce and some salt and pepper. Simmer for another 5 minutes until noodles are tender.

Serve warm in bowls with some crusty bread, topped with some fresh herbs and chilli.