Chicken Noodle Soup N Veg
This colorful and comforting soup is packed with a variety of nutritious vegetables, tender chicken, and flavorful seasonings. Each spoonful brings a medley of textures and tastes that will warm you up from the inside out. Enjoy this hearty meal served over crunchy toast for a satisfying and delicious dining experience.
— Constant Cookbook
Ingredients
- 1/2 a whole sweet potato
- 1/5 of a pumpkin
- 1/2 a zucchini
- 2x carrots
- 3x mushrooms
- 1x roma tomato
- 1x potato
- 1x red onion
- 1x cup spinach leaves
- 1/2 cup golden mix vegies
- 1/2 can of baked beans
- 2x packets of 2minute noodles
- 4x chicken stock cubes
- 1x chicken breast
- mixed herbs
- salt n pepper
Instructions
- Firstly finely chop all vegies and place in a bowl.
- Warm 1 tblsp of olive oil in a large suacepan and cook all vegies and baked beans for 8-10 mins until soft
- Add 4 cups of chicken stock and simmer partially covered on a low heat for 15 mins
- Add 6 long strips of chicken breast to soup, cover and cook on a low heat for 10 mins
- Remove chicken from soup and place aside to cool a bit, add 2 packs of noodles to soup and cook for 2 mins or until noodles are cooked on a low heat
- Shred chicken with your fingers and once noodles are cooked add to soup and add mixed herbs and a pinch of salt and pepper. stir and serve over crunchy toast as a hearty meal.
Yield
Serves 10
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