Chicken noodle pot

Name: Chicken noodle pot
Total time: 3600 s
Yield: 6 portions
Cuisine: British
Ingredients: 640 g skinless and boneless chicken thighs cut into chunks; 4 celery sticks roughly chopped; 2 onions roughly chopped; 4 large carrots roughly chopped; 3 leeks thinly sliced; 2 large courgette roughly chopped; 1 small bunch of fresh parley chopped; 1.2 litres boiling chicken stock made with 4 stock pots; 250 g dried medium egg noodles

mealsforthemodernfamily @cook_26604000

England

This recipe started as chicken noodle soup but has evolved over time into a more substantial chicken noodle pot... It's perfect for lunches or a light supper and batch freezes really well.

mealsforthemodernfamily @cook_26604000

England

This recipe started as chicken noodle soup but has evolved over time into a more substantial chicken noodle pot... It's perfect for lunches or a light supper and batch freezes really well.

Saved

Ingredients

1 hr

6 portions

640 gskinless and boneless chicken thighs cut into chunks
4celery sticks roughly chopped
2onions roughly chopped
4large carrots roughly chopped
3leeks thinly sliced
2large courgette roughly chopped
1small bunch of fresh parley chopped
1.2 litresboiling chicken stock made with 4 stock pots
250 gdried medium egg noodles

Saved

Steps

1 hr

1

Put the chicken in a large pan with the stock and bring to the boil. Skim the scum from the top of the liquid.
2

Add all the vegetables and season.
3

Turn the heat down and simmer for about 30 minutes.
4

Add the noodles and parsley. Cook for a further 10 minutes until noodles are cooked and you are happy with the consistency.
5

Serve and enjoy!