Chicken noodle soup

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(10)
Main Meals (Dinners)|Soups|Freezer-friendly
4 peopleServes
4
Prep   15 min
Cook   30 min

This classic soup is a favourite amongst all ages.

  • Olive oil, 1 tablespoon(s)
  • Onion, any type, 1 medium, chopped
  • Carrot, 2 medium carrot(s), diced
  • Celery, 2 stalk(s), diced
  • Potato, any type, 2 medium potato(s), peeled and diced
  • Garlic, 3 clove(s), sliced
  • Dried thyme, 1 teaspoon(s)
  • Chicken liquid stock, salt reduced, 2 litre(s)
  • Chicken breast, lean, raw, 800 g, diced
  • Noodles, dry, 120 g, or spaghettini
  • Sweetcorn, canned, 1 cup(s), drained, (or frozen)
  • Italian parsley, 3 tablespoon(s), chopped

Method

  1. Heat the olive oil in a large saucepan. Add the onion, carrot, celery and potato and cook, stirring, for 5 minutes or until the vegetables are starting to soften. Stir in the garlic and thyme. Add the stock and chicken and simmer for 15 minutes or until the vegetables are soft.
  2. Add the noodles and corn and cook for 10 minutes or until cooked through. Add 1–2 cups (250–500 ml) water if the soup is too thick. Stir in the parsley and serve immediately.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 2
Bread & Cereals1.5
Vegetables1.5
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories525
Protein56.5 g
Total fat10.9 g
- Saturated fat2.4 g
Total carbohydrates47.6 g
- Total sugars11.4 g
Fibre6.8 g
Sodium1376 mg

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