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Chicken Noodle Soup


1. Heat the oil in a large saucepan over a medium heat then add the onion and cook until softened.

2. Add in the diced carrots and chopped celery and continue to cook until the veg starts to soften, then add the garlic and cook for a further minute.

3. Add the shredded chicken to the pan, then pour in the stock, add the herbs, the salt, pepper and sugar and allow to come to the boil.

4. Turn down the heat to a low simmer and add in the noodles. Cook for a further 10 mins, or until the noodles are soft.

5. Check again for seasoning and serve piping hot!


2 tbsp oil

1 onion, finely sliced

2 carrots, diced

1 celery stalk, finely chopped

3 garlic cloves, crushed

apx 200g shredded chicken

1 litre chicken stock

200g egg noodles

1 tsp parsley

1 tsp oregano

salt, pepper and pinch of sugar

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