Chicken noodle soup

Recipe from: 26 August 2010

Ingredients 16
Servings 1
Minutes 10 mins


Serving Change
  • 2
  • Gluten free pasta
  • 2
    roast chicken breasts, skins removed and sliced)
  • 1
    onion, diced
  • 3
    celery sticks, sliced
  • 3
    carrots, sliced
  • 1
    vegetable or chicken stock (gluten free)
  • 200
    coconut milk
  • 1
    fish sauce
  • 1
    handful chives, chopped
  • 2
    spring onions, chopped
  • 1
  • 1
    chili flakes
  • Fresh coriander for serving
  • Grape seed oil for frying
  • Herbal salt and cracked black pepper,to taste


10 mins
Put meilies on to boil for about 5 minutes until they turn bright yellow - remove corn from the cob.
Put pasta onto boil - do not overcook, make sure it is slightly underdone because it will cook in the soup.
Fry the onion in grape seed oil, or any other healthy oil, until translucent.
Add the celery and carrots and fry for a further few minutes.
Add in the stock and the coconut milk.
Add the fish sauce, nutmeg, chilli flakes and salt and pepper to taste.
Add in the corn, chives, spring onion and chicken.
Bring to the boil and then simmer for 10 minutes.
Just before serving, add in the cooked pasta and the coriander.
Serve while still piping hot.

For more of Leaine's kitchen's recipes click here.

Read more on: poultry  |  soup


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