Chicken Noodle Soup
Warm up this November with our nourishing Chicken Noodle Soup—ready in 30 minutes, packed with seasonal veggies and protein, perfect for school lunches, cozy dinners, or soothing cold-and-flu season
Equipment
Ingredients
- 2 tbsp cooking oil
- 1 onion peeled and finely diced
- 2 sticks celery washed, finely diced (200g)
- 2 carrots washed, finely diced (200g)
- 2 fat cloves garlic finely chopped (add more if you wish)
- 1 bay leaf
- 2 chicken breasts -each sliced into 3
- 1.5 litres hot chicken stock boiled filter water & chicken stock powder
- 75 g dried spaghetti broken into small pieces
- Salt and pepper to taste
- Chopped parsley or coriander to finish - optional
- Optional extras- 1 inch ginger finely chopped- add with the garlic
- Swap chicken breast for skinned bone in chicken thighs- get more goodness from the bones.
- Swap chicken stock for bone broth
Instructions
- Sauté onion, celery & carrot in oil. Add garlic, bay leaf & chicken. Pour in hot stock (filtered water + stock powder). Simmer 10 mins, remove & shred chicken. Add spaghetti, cook until al dente, then return chicken. Season & serve with herbs.
- Storage: Keeps 3 days in the fridge or freeze up to 3 months.
- Tip: Warm your thermos with boiling water before filling to keep soup hot until lunchtime!
Tried this recipe?Let us know how it was!