Chicken noodle and vegetable soup

Cooking Soups Chicken noodle and vegetable soup

Bought roast chook and almost-instant noodles make this a no-fuss family favourite.

Lables: Low kilojoule Lower gi Fish free Lactose free Shellfish free
  1. Melt the butter in a saucepan over medium-high heat. Add the carrot, leek and celery. Cook, stirring occasionally, for 5 minutes or until the leek softens.
  2. Add the stock. Cover and bring to the boil. Reduce heat to medium-low. Add the chicken and thyme and simmer covered, for 3 minutes.
  3. Add the noodles to the pan and cook, covered, for 2 minutes or until the noodles are tender. Ladle the soup among serving bowls. Serve with crusty bread.

If you liked the recipe "Chicken noodle and vegetable soup", tell your friends about it!

25g butter
2 carrots, peeled, cut into 5mm-thick slices
1 leek, pale section only, halved lengthways, coarsely chopped
1 celery stick , ends trimmed, halved lengthways, coarsely chopped
1L chicken stock
140g finely chopped roast chicken
3 sprigs fresh thyme
1 x 440g pkt Singapore-style noodles
Crusty bread, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
Posted by

Rate the recipe Chicken noodle and vegetable soup

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments