Easy chicken noodle soup

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Serves 4-6

950ml chicken stock
2 chicken fillets
5 carrots, chopped
3 celery stalks, chopped
½ an onion, chopped
3 garlic cloves, crushed
1 bay leaf
200g spaghetti, broken into 4cm pieces
120g frozen peas
2 tbsp fresh parsley, chopped
Salt and black pepper

  1.  In a large saucepan, combine the stock, chicken fillets, carrots, celery, onion, garlic and bay leaf. Bring to a boil, then simmer for about 20 minutes until the chicken is fully cooked.
  2. Remove the chicken fillets using a slotted spoon and place on a cutting board.
  3. Return the stock to a boil and add the pasta. Boil for 7-8 minutes or until cooked to al dente. Add the peas.
  4. Use two forks to shred the chicken, then return it to the pot. Add the parsley and some salt and pepper to taste.
  5. When ready to serve, reheat the soup to a gentle simmer. Ladle into warmed bowls.

Per Serving 233kcals, 4.6g fat (1.1g saturated), 28.4g carbs, 4.6g sugars, 19.1g protein, 2.7g fibre, 0.63g sodium

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