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.
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
4 tablespoons water
425g cooked chicken meat, diced
Prep:20min › Cook:25min › Extra time:45min › Ready in:1hr30min
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.
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.
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.