Chicken noodle soup recipe
Created by The Tesco Recipes team
Don’t wait for cold weather to enjoy this light, fragrant chicken noodle soup. Cooked in one pan and featuring instant noodles for ease, it delivers maximum flavour with minimal effort. Ready in just 35 minutes, it’s the kind of no-fuss dinner you’ll turn to after a long day.
See method- Serves 4
- Takes 35 mins
- 503 calories / serving
Ingredients
- 2 tsp vegetable or rapeseed oil
- 1 onion, finely sliced
- 2 garlic cloves, finely sliced
- 1 reduced-salt chicken stock cube, crumbled
- 2 x 100g packs chicken flavour instant noodles
- 600g chicken drumstick fillets
- 4 celery sticks, finely sliced
- 1 large carrot, peeled and sliced
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Shop ingredientsEach serving contains
- Energy
- 2105kJ 503.0kcal
- Fat
- 22g
- Saturates
- 3g
- Salt
- 1.4g
- Sugars
- 7g
of the Reference intake
Carbohydrate 40.3gProtein 33.1gFibre 7.2g
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Method
- Heat the oil in a saucepan over a medium heat. Add the onion and cook for 5 mins until slightly softened. Add the garlic and cook for 2 mins.
- Put the crumbled stock cube and the contents of the flavour sachets from the noodles into a heatproof jug and whisk in 200ml boiling water to dissolve. Tip into the pan with the onion and top up with 1ltr boiling water.
- Add the chicken fillets, celery and carrot; bring to the boil, then reduce the heat and cook gently for 20 mins until cooked through. Transfer the chicken to a plate and shred with two forks.
- Bring the broth back to the boil, add the noodles and cook for 3-4 mins until just cooked; skim any scum from the surface. Remove from the heat, return the chicken to the pan, then divide among bowls, season with ground black pepper to serve.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
