Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 4 min
Cook time: 25 min
Total time: 29 min
Yield: Serves: 4
Ingredients: 75 g vermicelli pasta (or spaghetti); 75 g vermicelli pasta (or spaghetti); 160 g sweetcorn (tinned or frozen); 2 litres hot chicken stock; 2 tbsp soy sauce; 2 garlic cloves, crushed; 1 tsp ginger, chopped; ½ tbsp oil; 1 onion, diced; 2 chicken breasts; 1 tsp dried oregano; 3 medium carrots, thinly sliced; 2 celery sticks, diced

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

We're Hungry!

By Ciara Attwell

Published 2021

About

You can’t beat a big bowl of comforting Chicken Noodle Soup on a cold day. I use vermicelli pasta, but if you can’t find that at the supermarket then spaghetti will work just as well too.

Ingredients

½ tbsp oil
1 onion, diced
2 garlic cloves, crushed

Lunch
Soup

Method

Add the oil, onion, garlic, ginger, carrots and celery to a large saucepan on the hob.
Sauté for about 3 minutes, stirring regularly.
Add chicken breasts, whole, along with the dried oregano and chicken stock.
Bring to the boil and then simmer for 20 minutes, until the chicken is cooked through.
Remove chicken, shred into small pie