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Chicken noodle soup

Recipe from: 7/1/2004 12:00:00 AM

Ingredients 11
Servings 5


  • 1.50
    chicken stock
  • 4
    chicken thighs or breasts
  • 5
    sprigs fresh thyme, or
  • 5
    dried thyme
  • 5
    grated lemon zest
  • 4
    carrots, peeled and chopped
  • 60
    Chinese egg noodles
  • 4
    baby marrows or green beans, sliced
  • 1
    bunch spring onions, sliced
  • 125
    frozen peas
  • seasoning to taste


Heat the chicken stock in a large saucepan.
Add chicken pieces, fresh or dried thyme, grated lemon zest and carrots.
Bring to the boil, then reduce the heat and simmer for about one hour.
Remove the chicken pieces from the pot and allow to cool slightly.
Remove all meat from the bones and return the meat to the pot.
Bring to the boil and add Chinese noodles, baby marrows or beans and spring onions.
Boil for five to 10 minutes until the noodles are cooked, add peas and simmer for a further five minutes.

Read more on: poultry  |  soup  |  sauté

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