Easy chicken noodle soup


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. Remove the chicken fillets using a slotted spoon and place on a cutting board.

2 Return the stock to a boil and add the pasta. Boil for 7-8 minutes or until cooked to al dente. Add the peas.

3 Use two forks to shred the chicken, then return it to the pot. Add the parsley and some salt and pepper to taste.

4 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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