Chicken noodle and vegetable soup

Chicken noodle and vegetable soup

By

Bought roast chook and almost-instant noodles make this a no-fuss family favourite.

The ingredient of Chicken noodle and vegetable soup

  1. 25g butter
  2. 2 carrots, peeled, cut into 5mm-thick slices
  3. 1 leek, pale section only, halved lengthways, coarsely chopped
  4. 1 celery stick (leaves included), ends trimmed, halved lengthways, coarsely chopped
  5. 1L (4 cups) Massel chicken style liquid stock
  6. 140g (1 cup) finely chopped roast chicken
  7. 3 sprigs fresh thyme
  8. 1 x 440g pkt Singapore-style noodles
  9. Crusty bread, to serve

The instruction how to make Chicken noodle and vegetable soup

  1. Melt the butter in a saucepan over medium-high heat. Add the carrot, leek and celery. Cook, stirring occasionally, for 5 minutes or until the leek softens.
  2. Add the stock. Cover and bring to the boil. Reduce heat to medium-low. Add the chicken and thyme and simmer covered, for 3 minutes.
  3. Add the noodles to the pan and cook, covered, for 2 minutes or until the noodles are tender. Ladle the soup among serving bowls. Serve with crusty bread.

Nutritions of Chicken noodle and vegetable soup

fatContent: 315.48 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 35 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 19 grams protein
sodiumContent:

You may also like