Quick chicken noodle soup

Quick chicken noodle soup
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

There’s no midweek meal more comforting than a bowl of chicken noodle soup made with fresh vegetables, shredded chicken breast and egg noodles.

Nutrition: per serving

Calories
378kcals
Fat
9.2g (4g saturated)
Protein
30.6g
Carbohydrates
38.3g (11.1g sugars)
Fibre
10.1g
Salt
1.6g
Calories
378kcals
Fat
9.2g (4g saturated)
Protein
30.6g
Carbohydrates
38.3g (11.1g sugars)
Fibre
10.1g
Salt
1.6g

Ingredients

  • 20g butter
  • 2 leeks, finely sliced
  • 4 carrots, thinly sliced
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 10g grated fresh ginger
  • 1.2 litres fresh chicken stock
  • 150g medium egg noodles
  • 2 cooked skinless free-range chicken breasts, shredded
  • Juice 1 lemon
  • Fresh flatleaf parsley leaves to garnish (optional)

Method

  1. In a large, deep saucepan, melt the butter over a low-medium heat. Add the leeks, carrots and celery, then season with salt. Gently fry for 10 minutes, stirring regularly, until the veg has coloured a little and softened slightly. You may need to turn down the heat a little if the vegetables start to burn.
  2. Add the garlic and ginger, then cook for a minute before pouring in the stock. Bring the soup to a simmer and gently bubble for 10 minutes or until the vegetables are nearly cooked.
  3. Crumble the noodles into the soup, then add the shredded chicken and lemon juice. Taste and season with salt and pepper, then simmer for 2-3 minutes more until the noodles are tender. Garnish with fresh flatleaf parsley, if you like.

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