Chicken noodle soup
A light, comforting soup with shredded chicken, vegetables and noodles. Ready in under an hour.
- Time50 min
- LevelEasy
- Costabout £1.38 a head
Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion, carrots and celery for 8 minutes until softening. Add the garlic for 1 minute.
8 min - 2
Pour in the stock, add the bay leaf and chicken breasts. Bring to a simmer and cook gently for 20 minutes until the chicken is cooked through.
20 min - 3
Lift out the chicken, shred it with two forks and return it to the pan.
- 4
Add the noodles and simmer for 4 minutes until tender.
4 min - 5
Remove the bay leaf, stir in the parsley, season well and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.