Chicken noodle soup with veggies

    1 hour 15 min

    This is a hearty chicken noodle soup with extra veggies, making it perfect for a cold day. Leftovers are particularly delicious, as it gives time for the flavours to meld. Serve with crusty bread and butter for a lovely meal. A great way to use up leftover roast chicken.

    2 people made this

    Serves: 6 

    • butter or oil for frying
    • 1 large onion, chopped
    • 1 large carrot, chopped
    • 2 potatoes, diced
    • 1 large turnip, diced
    • 1 large parsnip, diced
    • 1 stick celery, chopped
    • 4 sachets chicken noodle soup mix
    • 4 chicken stock cubes
    • water to cover
    • 1 chicken, cooked and shredded
    • 1 packet soup noodles, broken up

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Saute all of the veggies in a little butter or oil over medium high heat in a large pot. Once they're tender, add the stock cubes and soup mix to the pot, then fill with water so that the veggies are covered. Bring to the boil, then lower heat and simmer for 30 minutes.
    2. Add the shredded chicken and broken noodles to the pot, and cook until the noodles are soft.
    3. Serve hot with crusty bread.

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