Chicken noodle soup in dutch oven is one of my favourite comfort food recipes, its rustic and moreish - a hug in a bowl.

Scale

2 Chicken breast fillets

4 cups Chicken stock

4 cups extra water

1 teaspoon dried mixed herbs

1 tablespoons Olive oil

1 tablespoon Butter

1 Onion, finely chopped

2 Cloves garlic, peeled and crushed

2 Celery sticks, finely chopped

160g Cup mushrooms, thinly sliced

2 Leek (white part only), finely chopped

2 cups Risoni (or any other small pasta of your choice)

1 can Corn kernels

3 Sprigs parsley, chopped

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Cook the chicken: Add the chicken breasts, chicken stock, extra water and mixed herbs to a Dutch oven or large saucepan, bring to the boil, then reduce the heat and simmer for about 10 minutes until the chicken is cooked through. Remove the chicken and strain the stock into a jug.
Cook the vegetables: In the same pot, heat the olive oil and butter over medium heat, add the onion, garlic, celery, mushrooms and leek and cook for about 5 minutes until softened.
Add the stock: Pour the strained stock back into the pot with the vegetables and bring to the boil.
Cook the pasta: Add the risoni (or small pasta) and cook, stirring occasionally, for 12–15 minutes or until al dente.
Shred the chicken: While the pasta cooks, cut or shred the cooked chicken into small pieces.
Finish the soup: Add the chicken and corn to the pot and heat through, then stir in the parsley and season with salt and pepper.
Serve: Ladle into bowls and serve immediately.