Chicken noodle soup
A clear, comforting chicken soup with tender shredded chicken, carrots, leek and noodles.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Chicken thigh fillets400 g
- Vegetable stock1.5 l
- Onion1
- Carrot200 g
- Leek1
- Egg noodles (wide, e.g. tagliatelle)100 g
- Flat-leaf parsley½ bunch
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Put the chicken, the halved onion and the stock in a saucepan, bring to the boil, then simmer gently for 20 minutes. Skim off any foam.
Lift out the chicken and onion and shred the meat into bite-sized pieces with two forks.
Add the sliced carrots and leek to the soup and cook for 8 minutes. Add the noodles and cook for another 5 minutes.
Return the chicken, season with salt and pepper and serve with plenty of parsley.