Cook the noodles according to packet instructions until tender, then stir in the chopped parsley. Serve the chicken noodle soup in bowls with the chopped chives sprinkled over.
When cooked, set the chicken thighs aside to cool slightly. Drain the noodles and add them to the coconut liquid. Chop the chicken from the bone and stir into the soup with the green part of the ...
Adelaide chef Emma McCaskill (ex-Sparkke at the Whitmore) makes this simple recipe once a week for herself and her kids, Billie and Grace. It calls for an easy hack ingredient – store-bought roast ...