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Quick chicken noodle soup

Name: Quick chicken noodle soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 20g butter; 2 leeks, finely sliced; 4 carrots, thinly sliced; 2 celery sticks, finely chopped; 2 garlic cloves, crushed; 10g grated fresh ginger; 1.2 litres fresh chicken stock; 150g medium egg noodles; 2 cooked skinless free-range chicken breasts, shredded; Juice 1 lemon; Fresh flatleaf parsley leaves to garnish (optional)

Published: 26 Apr 16
Updated: 18 Mar 24

There’s no midweek meal more comforting than a bowl of chicken noodle soup made with fresh vegetables, shredded chicken breast and egg noodles.

Easy
March 2016

Test kitchen approved

Serves 4
Hands-on time 30 min

There’s no midweek meal more comforting than a bowl of chicken noodle soup made with fresh vegetables, shredded chicken breast and egg noodles.

Nutrition: per serving

Calories: 378kcals
Fat: 9.2g (4g saturated)
Protein: 30.6g
Carbohydrates: 38.3g (11.1g sugars)
Fibre: 10.1g
Salt: 1.6g

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Ingredients

20g butter
2 leeks, finely sliced
4 carrots, thinly sliced
2 celery sticks, finely chopped
2 garlic cloves, crushed
10g grated fresh ginger
1.2 litres fresh chicken stock
150g medium egg noodles
2 cooked skinless free-range chicken breasts, shredded
Juice 1 lemon
Fresh flatleaf parsley leaves to garnish (optional)

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Method

In a large, deep saucepan, melt the butter over a low-medium heat. Add the leeks, carrots and celery, then season with salt. Gently fry for 10 minutes, stirring regularly, until the veg has coloured a little and softened slightly. You may need to turn down the heat a little if the vegetables start to burn.
Add the garlic and ginger, then cook for a minute before pouring in the stock. Bring the soup to a simmer and gently bubble for 10 minutes or until the vegetables are nearly cooked.
Crumble the noodles into the soup, then add the shredded chicken and lemon juice. Taste and season with salt and pepper, then simmer for 2-3 minutes more until the noodles are tender. Garnish with fresh flatleaf parsley, if you like.