Quick chicken noodle soup recipe
This quick chicken noodle soup is the perfect thing to cook if you're feeling a little under the weather. It's ready in just half an hour and is a healthy, dairy-free way to fill you up and rehydrate. Use cooked, shredded chicken, vermicelli noodles and good quality chicken stock and serve piping hot with a loaf of crusty bread.
See method- Serves 4
- Takes 30 mins
- 205 calories / serving
- Dairy-free
Ingredients
- 1tbsp sunflower oil
- 1 small onion, finely chopped
- 1 small garlic clove, peeled and very finely chopped
- 1 litre chicken stock
- 75g vermicelli tagliati
- 2 ready to eat roast chicken breast fillets, skin removed and meat shredded
- small handful fresh chopped flatleaf parsley
- freshly ground black pepper
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Shop ingredientsEach serving contains
- Energy
- 865kJ 205.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 1.6g
- Sugars
- 1g
of the Reference intake
Carbohydrate 12.1gProtein 25.6gFibre 0.3g
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- Heat the oil in a large saucepan and fry the onion over a low heat for 4-5 minutes stirring ocassionally until softened but not coloured. Add the garlic and fry for a further 2 minutes stirring occasionally. Pour over the stock, 300ml water and bring just to the boil. Stir in the vermicelli and simmer for 5 minutes.
- Add the shredded chicken and parsley and cook for 2-3 minutes to warm through. Season to taste and serve with hot crusty bread.
- See more Soup recipes
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve - you may need to add 100ml extra hot chicken stock while reheating as the noodles and chicken will absorb some of the stock during reheating.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
