Chicken, Vegetable & Noodle Soup




204 per portion


1 tsp olive oil or ghee

300g white onion, chopped

250g leek, sliced

200g carrots, grated

3 garlic cloves, minced

500ml chicken stock (made with one organic stock cube)

500ml recently boiled water

200g cooked roast chicken, shredded

100g dried vermicelli rice noodles

How To

Heat the oil in a large saucepan over a medium flame. Add the onion and leek and fry gently for 6-8 minutes, stirring occasionally until soft.

Add the carrot and garlic. Fry gently for 4 minutes, stirring occasionally until soft.

Add the stock and chicken. Stir well, cover and simmer for 25 minutes. Taste and add salt and pepper if required.

Add the noodles. Stir well and cook for 5 minutes or until soft. Serve.

Store any leftovers in an airtight container and refrigerate for 3 days or freeze on same day.

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