Chicken noodle soup

Ingredients 8
Servings 1


Serving Change
  • ground pepper
  • 4
    sticks celery, diced
  • 4
    carrots, diced
  • 250
    long, thin noodles, halved
  • 30
    olive oil
  • 3
    good chicken stock
  • 1
    chicken, skinned
  • 2
    bay leaves


Cut the chicken into large chunks. Heat oil in a large pot and sauté celery and carrots for 5 to 7 minutes until softened. Add the chicken pieces, including bones. Pour in stock, season with pepper and add bay leaves. Bring to the boil, reduce heat and simmer for about 45 minutes. If you don't fancy the bones in the soup, remove them at this stage. Add the noodles and cook until done. Adjust seasoning and serve. If you feel the chunks of chicken are too big, shred them further, before adding the noodles. Per portion: 1 366kJ; 19 g carbohydrate; 29 g protein; 15 g fat

Read more on: poultry  |  soup


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