Chicken Noodle Soup
This comforting chicken noodle soup is the perfect bowl of warmth for any day. Tender shredded chicken, flavorful broth, and hearty vegetables come together to create a satisfying meal that's both delicious and nourishing. Warm up with a bowl of this homemade goodness today!
— Constant Cookbook
Ingredients
- 1kg organic or free range chicken wings
- 2 carrots
- 2 celery sticks
- 1 onion , peeled and halved
- ½ a bunch of thyme
- 2 nests of vermicelli pasta, broken into pieces
- 150g frozen peas
Instructions
- Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
- Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
- Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.
Yield
Serves 4
Nutrition
- Calories: 217 calories
- Fat Content: 2 grams fat
- Saturated Fat Content: 0.4 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 0.6 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 2.5 milligram of sodium
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