Chicken Noodle Soup - adapted from Martha Stewart.

So my attitude towards not wanting wintery foods did a 180 pretty quickly over the rainy weekend... all I felt like was chicken noodle soup. chicken noodle soup. chicken noodle soup. chicken noodle soup... I could not get it off my mind.

I've never made chicken noodle soup before but have always thought that it was something that had to sit on the stove simmering away for hours, used a whole chicken and then be able to feed an army with the amount you made. It sounded a bit daunting to me to be honest and not a midweek dinner.

But my cravings for comfort food over came any doubt I might of had and I sought out this recipe from Martha Stewart for Chicken Noodle Soup that didn't require hours of cooking, a whole chook or feed an army AND you can have this soup on the table within the hour. I was sold.

Oh my goodness! how oh how have I never made chicken noodle soup before?? Seriously!? It is everything I ever dreamed the soup to be and better. Perfect for a cold night or if someone in your home has come down with 'man flu' or passed the 'man flu' onto you (cough cough).

I adapted the recipe slightly because I couldn't help myself and added parsley stalks, a knob of butter, a bay leaf and used parsley instead of dill because that is what I had in our herb garden and of course I added a few extra noodles.

This is a great midweek soup that doesn't take long to prepare or cook and definitely feels like you have put a whole lot of effort in. I want to try and make chicken soup using a whole chicken and home made stock this winter but will save that for a weekend of pottering about when it's too rainy to leave the house. Until then... I have found my winter saviour!

Chicken Noodle Soup

Recipe adapted - original recipe by Martha Stewart.

Serves 4

1 tablespoon extra virgin olive oil
1 knob of butter
2 sticks celery, diced small
2 medium carrots, roughly chopped into 1cm rings (or creative as you like)
1 brown onion, diced small
Salt and pepper
1 bay leaf
4 cups chicken stock
450g (approx.) skinless chicken breasts
220g think spaghetti (or angel-hair spaghetti or vermicelli)
small bunch parsley, chopped, stalks reserved

- Heat oil and butter in a large pot until butter is melted then add your celery, carrots and onions. Fry them on a medium heat for about 5 minutes until the onion is translucent and vegetables start to soften. Season with salt and pepper.

- Tie your reserved parsley stalks into a neat little parcel with some kitchen string (or you can let them wonder around but it's easier to take them out at the end it you tie them up - just don't do a Bridget Jones blue soup - google it!) and add them along with the bay leaf, stock and 4 cups of water into the pot and bring to a boil.

- Add your chicken breasts into the pot, clunk on a lid and simmer until cooked, about 10-15 minutes but it does depend on how large your chicken breasts are.

- Using tongs, remove the chicken from the pot and shred using two forks or chop it into small soup spoon sized pieces. Return it into the pan and bring everything back up to the boil.

- Add your spaghetti (or vermicelli) and cook until tender according to the packet instructions. I used thin spaghetti and it took about 10 minutes but I know other noodles don't take as long.

- Give it a taste, season with more salt and pepper (if needed) and stir in the parsley. Serve and enjoy... mmmm