Bookmark Recipe

Chicken Noodle Soup

Name: Chicken Noodle Soup
Cook time: 40 min
Yield: 4
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

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

4 people

40 min

Nutrition per serving

kcal

338kcal
protein

20g
total fat

10g
saturates

6.2g
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

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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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.