About this recipe:A low fat take on the super-hearty, classic chicken noodle soup. Chicken is simmered with carrots, celery, onion and noodles in a chicken stock. It's the perfect soup for the cold winter days.
3 skinless, boneless chicken breast fillets
2 litres water
10 carrots, peeled and sliced
6 sticks celery, thinly sliced
1 onion, diced
8 cubes chicken stock
350g uncooked egg noodles
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:2hr30min › Extra time:3hr › Ready in:6hr
In a large saucepan, boil the chicken until tender and no longer pink. Drain and dice.
Return diced chicken to the large saucepan. Mix together the water, carrots, celery, onion, chicken stock and egg noodles.
Boil the mixture approximately 15 minutes, stirring occasionally. Reduce heat and simmer at least 2 hours before serving.