Chicken noodle soup
- January 2015
- Serves 6
- Takes 30 minutes to make, 1½ hours to cook, plus freezing, defrosting and reheating
Chicken noodle soup is one of our Top 10 comfort foods and it’s low-cal. Because it can be frozen, it’s a meal-in-one you can take out of the freezer and reheat in minutes.
Got some leftover roast chicken? Then take a look at our leftover chicken soup instead.
- 11.5g (3g saturated)
- 22.6g (8.6g sugars)
Ladle into sturdy freezer bags or rigid containers and freeze for up to 2 months. Defrost, then reheat until piping hot. Add the noodles and ginger and simmer for 4-5 minutes, until the noodles are tender. Season and garnish with the parsley and spring onions.
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