This morning I was woken up by my gorgeous girl who was in bed with me, and she was in agony.  It was about 3am and her cold had now given her an ear infection and the pain was terrible.  She was snotty, teary and tired and did NOT want any medicine to take away the pain.  It was one of those times as a parent when you feel helpless.  So I made her take the panadol and she finally settled back down and went back to sleep.  As soon as I could in the morning I rang the doctor and made an early appointment for her.  While all this was happening, my beautiful boy came in proudly showing me where his tooth had finally come out. He had been complaining of a sore throat for the last couple of days, and had wanted to stay home from school.  Today was the weekend and he could only whisper, and as the time approached for my daughter’s appointment I realised it was actually my son who needed the doctor more.  It was about at that time that I realised it was going to be one of those days!  The good news is we got antibiotics (and jelly beans) from the doctor and the kids spent the day lying on the couch watching tv, and were slowly getting back to their normal selves.  At about 4pm I was wondering what to cook for dinner, knowing my son had a sore throat so we needed something soft and easy to eat.  What better for when you’re feeling sick than chicken soup???  So I quickly defrosted some chicken and thanks to my thermomix we were on the way to having a healthy, nutritious meal that was going to tick all the boxes.  It is sooooo much better than the scrambled eggs I was thinking of making!!

Chicken & Vegetable Noodle Soup

Ingredients

1 onion

1 garlic clove

1 – 2 sticks celery

20g Oil

1 – 2 carrots

500g chicken (I used skinless boneless thigh fillets)

1000g water

1 tablespoon stock concentrate

1 fresh corn cob or small tin of corn

Changs Long Life Noodles

Soy Sauce

Method

Place onion, garlic and celery into bowl and chop for 4 seconds on speed 7

Place oil in bowl and cook for 4 minutes at 100°C on speed 1

Add carrot, chicken, water, stock concentrate and cook for 10 minutes at 100°C on reverse soft speed

Cut kernels off corn if using fresh corn, or drain can and add to bowl with 1 cake of noodles (break up noodles before adding) and cook for a further 10 minutes at 100°C on reverse soft speed

In the last minute add a splash of soy sauce.

Serve topped with chopped parsley and toasted french stick.

**Note – you can add the celery at the same time as the carrots if you like, but my kids pick out celery pieces so I chopped it with the onion.  I also hand chopped the carrot just so the pieces are even.

 

Serves: 4

Approximate calories per serve: 265