Chicken noodle soup

A winter classic, our best-ever recipe for chicken noodle soup will be your new go-to.

6

10m

20m

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, coarsely chopped
  • 2 carrots, peeled, coarsely chopped
  • 2 celery sticks, trimmed, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 thyme sprigs
  • 12 cups (3L) Homemade Chicken Stock or bought salt-reduced chicken stock
  • 1/2 x 375g pkt dried pappardelle
  • 3 cups shredded roast chicken

Method

STEP 1

Heat the oil in a large saucepan over low heat. Add the onion, carrot, celery, garlic and thyme and cook, stirring, for 10 mins or until the vegetables are just tender.

STEP 2

Add the stock. Increase heat to high and bring to the boil. Add pasta and cook, stirring occasionally, for 6 mins. Add the chicken and cook for a further 2 mins or until the chicken is heated through and the pasta is al dente. Remove thyme and discard.

STEP 3

Divide the soup among serving bowls. Season with pepper to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.