Chicken Noodle Soup

Name: Chicken Noodle Soup
Yield: 2 servings
Cuisine: British
Ingredients: 1 tbsp sunflower oil; 1 onion - sliced; 3 carrots - sliced; 4 celery sticks - sliced; 1/4 tsp salt; 1 tsp Italian herb seasoning; 1/2 tsp black pepper; 1 knorr chicken stock pot; 1 L water; 300 g chicken breast (approx 2 chicken breast fillets); 2 whole wheat noodle nests

Daisy Victoria @cook_27683244

Chicken Noodle Soup

Daisy Victoria @cook_27683244

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Ingredients

2 servings

1 tbspsunflower oil
1onion - sliced
3carrots - sliced
4celery sticks - sliced
1/4 tspsalt
1 tspItalian herb seasoning
1/2 tspblack pepper
1knorr chicken stock pot
1 Lwater
300 gchicken breast (approx 2 chicken breast fillets)
2whole wheat noodle nests

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Steps

1

Heat oil over medium heat in large saucepan. Add onion and carrot and sauté until onion is soft. Add celery and cook for a further 2 minutes. Add salt, Italian seasoning and black pepper.
2

Add chicken stock pot and 1L water. Turn up heat to high, cover until it reaches boil. If one chicken breast is bigger than the other, slice it down so they’re more even in size. Add chicken to the saucepan. Turn heat down to medium, cover and let simmer until chicken is cooked through, about minutes depending on size of chicken.
3

Add in noodles and remove chicken. Cook noodles for 5 mins (or according to packet instructions). Shred chicken and add back in pan. Serve with a crusty roll each.