Chicken Noodle Soup

Name: Chicken Noodle Soup
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 tablespoon olive oil; 1 large onion, diced; 4 cloves garlic, minced; 2 large carrots, chopped; 1 rib celery, chopped; 4 chicken breasts or thighs; 2 litres chicken stock; 1 chicken bouillon cube, crushed; 1 tin sweetcorn; 1 packet egg noodles; to taste Salt and pepper,; 1/4 cup fresh parsley, finely chopped

Katy Magowan @cook_17107877

Belfast, Northern Ireland

A comforting meal for the cold evenings.

Katy Magowan @cook_17107877

Belfast, Northern Ireland

A comforting meal for the cold evenings.

Saved

Ingredients

40 minutes

4 servings

1 tablespoonolive oil
1large onion, diced
4 clovesgarlic, minced
2large carrots, chopped
1rib celery, chopped
4chicken breasts or thighs
2 litreschicken stock
1chicken bouillon cube, crushed
1 tinsweetcorn
1 packetegg noodles
to tasteSalt and pepper,
1/4 cupfresh parsley, finely chopped

Saved

Steps

40 minutes

1

Heat the oil in a large pot over medium heat. Cook the onion for 2 minutes until soft, add the garlic, celery and carrots and fry for 5 minutes.
2

Add the chicken, stock, crushed bouillon and sweetcorn. Top up with water if needed to cover all the ingredients.
3

Increase heat and bring to a boil for about 5 minutes. Reduce heat and cover with lid to simmer for 20 minutes, or until the chicken is cooked through.
4

Transfer chicken to shred the meat and discard of any bones.
5

Add the chicken back into the soup along with the noodles. Cover and cook for 6-8 or until noodles are cooked, stirring occasionally to seperate the noodles.
6

Mix through the parsley and season to taste with salt and pepper. You can also add some chilli flakes for a bit of a kick!