BUTTER CHICKEN NOODLE SOUP

- METHOD -

Cook the onion in the butter over medium heat until soft, taking care not to brown them. Add the garlic, tomato paste and spice and fry for a further minute. Add the chicken stock and chicken, place the lid on and cook over low heat for 10 minutes. Add the cream and noodles and cook for 2-3 minutes until the noodles are just cooked through. Taste and add salt as needed (how much you need depends on the sodium levels of the stock you used.) Dish up and garnish with coriander.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za