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.

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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
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