About this recipe: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.
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
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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.