Best-Ever Chicken Noodle Soup

    Best-Ever Chicken Noodle Soup


    1209 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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate