chicken noodle soup

chicken noodle soup0073.jpg



2 tbsp olive oil
3 spring onions, thinly sliced
1 garlic clove, grated
1 potato, chopped into small pieces
2 carrots, chopped into small pieces
1 litre chicken stock
200 g cooked chicken breast, shredded
salt & pepper, to taste
1/4 tsp paprika
1/4 tsp ground coriander
1/2 tsp chicken seasoning blend
1/2 cup fresh sweet peas
1/2 cup fine noodles
handful of fresh parsley leaves, roughly chopped
1 lemon, halved and sliced


  • In a large saucepan, heat olive oil over medium heat. Add the chopped onions, garlic, potato, and carrots. Sauté for a few minutes (about 5-7 minutes), stirring from time to time.
  • Add the chicken stock to the sautéd vegetables, bring to a simmer. Add the shredded chicken breast. Season with salt, pepper, paprika, coriander, and chicken seasoning.
  • Now add the peas and noodles and cook further for about 10 minutes.
  • Once peas and noodles are cooked, your soup is ready.
  • Serve the soup sprinkled with some parsley along with a slice of lemon.
  • Enjoy!

petit peas soup


Soup! Who does not love soup! Other than my kids, that is 🙂 Well, unfortunately it is true and they are not all that crazy about soups. But when not left with much other choice, my little ones might tolerate having some soup for dinner. But I do (if that is of any importance to you :)). And I intend to share soup recipes more often, now that the beautiful weather in Dubai makes us fancy more and more soups.

Inspired from the Portuguese cuisine, this most delicious soup is quite simple and straight forward to prepare (with one main ingredient, I can’t see where this soup can go wrong). And, it is elegant and can make for a perfect entrée to a beautiful dinner. The soup is ideally served with garlic and coriander bread, but served on its own, it would make for a beautiful and rich gluten-free dish.

For the Recipe


1 tbsp butter
1 tbsp olive oil
2 small onions, chopped
1 garlic clove, chopped
1 celery stalk, trimmed & chopped
500 g frozen peas, thawed
salt & pepper, according to taste
3 cups water

a generous handful of fresh coriander leaves, coarsely chopped
1 tsp butter, room temperature
1 garlic clove, shredded
some baguette bread slices to be served with the soup (optional)

Heat olive oil and melt the butter in medium pan. Sauté chopped onions for a couple of minutes. Add the garlic then celery and cook for about 2-3 minutes further. Add the peas. Sauté for about 7 – 10 minutes over low heat, stirring often. Season with salt and pepper. Pour the water onto the pan increasing the cooking heat and bring to a boil. Then lower heat and cook for about 15 minutes.
Using a hand held food blender, process the pea soup till it turns into a beautiful smooth and consistent soup.
Prepare the bread slices by toasting them (optional), then spreading them with some butter and a light sprinkle of garlic and coriander.
Divide the soup among the serving bowls, sprinkle with some chopped coriander leaves and serve along with the garlic and coriander bread.
Bon Appétit!