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Chicken Noodle And Vegetable Soup


Bought roast chook and almost-instant noodles make this a no-fuss family favourite.

The ingredient of Chicken Noodle And Vegetable Soup

  • 25g butter
  • 2 carrots peeled cut into 5mm thick slices
  • 1 leek pale section only halved lengthways coarsely chopped
  • 1 celery stick leaves included ends trimmed halved lengthways coarsely chopped
  • 1l 4 cups massel chicken style liquid stock
  • 140g 1 cup finely chopped roast chicken
  • 3 sprigs fresh thyme
  • 1 x 440g pkt singapore style noodles
  • crusty bread to serve

The Instruction of chicken noodle and vegetable soup

  • melt the butter in a saucepan over medium high heat add the carrot leek and celery cook stirring occasionally for 5 minutes or until the leek softens
  • add the stock cover and bring to the boil reduce heat to medium low add the chicken and thyme and simmer covered for 3 minutes
  • add the noodles to the pan and cook covered for 2 minutes or until the noodles are tender ladle the soup among serving bowls serve with crusty bread

Nutritions of Chicken Noodle And Vegetable Soup

fatContent: 315 48 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 35 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 19 grams protein
sodiumContent: n a

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