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Classic chicken noodle soup
This chicken noodle soup will keep you coming back for more. Chicken is simmered with carrots, peas, celery, red onions, mushrooms and egg noodles. Delicious for lunch or dinner.
Ingredients
Serves: 6
- 1 tablespoon vegetable oil
- 3 skinless, boneless chicken breast fillets, cut into bite size pieces
- 130g carrots, sliced
- 50g frozen peas
- 1 litre chicken stock
- 125g celery, chopped
- 1/2 red onion, chopped
- 50g fresh mushrooms, chopped
- 40g dry egg noodles
Method
Prep:30min ›
Cook:1hr ›
Extra time:1hr30min ›
Ready in:3hr
- Heat oil in a medium frying pan over medium high heat. Fry chicken pieces in the oil until slightly browned and the juices run clear. Remove from the pan and drain on a kitchen towel.
- In a large saucepan, heat chicken stock over medium heat. Add the carrots, peas, celery, onion and mushrooms. Bring to the boil, then reduce heat and let simmer for 20 to 25 minutes. Add the noodles and cook for 10 more minutes or until noodles are al dente.
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Reviews & ratings
Average global rating:
(47)
Reviews in English (41)
I made this soup in large quanity (36 servings) for a Church dinner. It was delicious and everyone had seconds. Please note that the recipe does not tell you when to put the chicken in the soup. I put it in after the veges had stewed a while, and before I added the noodles. - 02 Apr 2004 (Review from Allrecipes US | Canada)
Excellent soup and very easy to make. I substituted vegetable oil with olive oil, and fried the chicken with onion and garlic. Will definitely make again. - 21 Jan 2006 (Review from Allrecipes US | Canada)
"Absaloutly brilliant!"This soup is the best i've ever had .I highly recommend it! - 16 Sep 2002 (Review from Allrecipes US | Canada)
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