Best-Ever Chicken Noodle Soup


1207 people made this

About this recipe: A delicious and hearty soup that's also low in fat. Chicken is simmered with wide egg noodles, celery and onion in a thickened chicken stock. Serve with fresh crusty bread, if desired.


Serves: 12 

  • 100g wide egg noodles, such as tagliatelle
  • 1 teaspoon vegetable oil
  • 3 litres chicken stock
  • 1 1/2 tablespoons salt
  • 1 teaspoon chicken seasoning
  • 120g celery, chopped
  • 160g onion, chopped
  • 45g cornflour
  • 4 tablespoons water
  • 425g cooked chicken meat, diced

Prep:20min  ›  Cook:25min  ›  Extra time:45min  ›  Ready in:1hr30min 

  1. Bring a large pot of lightly salted water to the boil. Add egg noodles and oil and boil for 8 minutes or until tender. Drain and rinse under cool running water.
  2. In a large saucepan, combine stock, salt and chicken seasoning. Bring to the boil. Stir in celery and onion. Reduce heat, cover and simmer 15 minutes.
  3. In a small bowl, mix cornflour and water together until cornflour is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken and heat through.

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