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Chicken Noodle Soup

This chicken noodle soup is easy to make and tastes incredible.

6 people
45 min
Nutrition per serving
  • kcal
    338kcal
  • protein
    20g
  • iron
    3.2mg
  • carbs
    42g

Ingredients

    • 4 boneless, skinless chicken thighs, trimmed and cut into thin strips
    • 2 tablesp. rapeseed or olive oil
    • 1 medium onion, peeled and diced
    • 2 garlic cloves, peeled and chopped
    • 2 celery sticks, finely diced
    • 2 large carrots, peeled and finely diced
    • Salt and freshly ground black pepper
    • 1½ ltrs. chicken stock, homemade if possible
    • 60g fine egg noodles
    • 1 teasp. thyme leaves
    • 1 bay leaf
    • 1 teasp. Worcestershire sauce
    • 4 scallions, finely sliced

Main

    • 4 boneless, skinless chicken thighs, trimmed and cut into thin strips
    • 2 tablesp. rapeseed or olive oil
    • 1 medium onion, peeled and diced
    • 2 garlic cloves, peeled and chopped
    • 2 celery sticks, finely diced
    • 2 large carrots, peeled and finely diced
    • Salt and freshly ground black pepper
    • 1½ ltrs. chicken stock, homemade if possible
    • 60g fine egg noodles
    • 1 teasp. thyme leaves
    • 1 bay leaf
    • 1 teasp. Worcestershire sauce
    • 4 scallions, finely sliced

Method

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Heat the oil in a large sauce pan over a medium heat. Add the onion, garlic, celery, carrots, a little salt and lots of black pepper. Cook for about 10 minutes, stirring gently. You just want the vegetables to soften, not brown. Stir through the chicken and cook for another five minutes.

Stir in the stock and bring to a boil. Cover and simmer for 10 minute. Then add the noodles and thyme leaves and cook for another 10 minutes. Stir through the Worcestershire sauce, taste and season.

Divide into four bowls, sprinkle over the scallions and serve.

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Method

Copy Text

Heat the oil in a large sauce pan over a medium heat. Add the onion, garlic, celery, carrots, a little salt and lots of black pepper. Cook for about 10 minutes, stirring gently. You just want the vegetables to soften, not brown. Stir through the chicken and cook for another five minutes.

Stir in the stock and bring to a boil. Cover and simmer for 10 minute. Then add the noodles and thyme leaves and cook for another 10 minutes. Stir through the Worcestershire sauce, taste and season.

Divide into four bowls, sprinkle over the scallions and serve.

Serving Suggestions

Finely sliced scallions sprinkled on top.

Recipe Video