Chicken vegetable and noodle soup

    Chicken vegetable and noodle soup

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    About this recipe: This soup is not only delicious, but also the perfect healthy meal. Chicken is simmered with an assortment of vegetables and egg noodles, in a chicken stock.

    Makes: 4 - 6 servings

    • 2 tablespoons vegetable oil
    • 2 cloves garlic, finely choppedd
    • 325g chopped onion
    • 1 red pepper, chopped
    • 1 green pepper, chopped
    • 250g chopped celery
    • 125g julienned carrots
    • 100g finely chopped leek
    • 1 litre chicken stock
    • salt and pepper to taste
    • 1/4 teaspoon hot pepper sauce (optional)
    • 1/4 teaspoon soy sauce (optional)
    • 175g spinach, rinsed
    • 20g egg noodles
    • 225g skinless, boneless chicken breast fillets, cut into bite size pieces

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Heat oil in a large soup pot over medium heat. Add garlic, onion, red pepper, green pepper, celery, carrot and leek.
    2. Saute until onions are translucent and balance of veggies has been tossed through with hot oil.
    3. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
    4. Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size).
    5. Stir soup; add noodles. Stir again and add chicken. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!
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