Chicken and egg noodle soup

    45 min

    This lovely chicken and egg noodle soup is a favourite in our household on a cold day. Ready in just over 30 minutes, serve with some crusty bread on the side.

    Be the first to make this!

    Serves: 4 

    • 1 tablespoon butter
    • 1/2 onion, chopped
    • 1 clove garlic, minced
    • 1cm piece root ginger, minced
    • 1/2 small red chilli, minced (optional)
    • salt and pepper, to taste
    • 300g leftover cooked chicken
    • 1L chicken stock
    • 3 carrots, peeled and sliced
    • 100g egg noddles
    • chopped fresh chervil
    • chopped fresh chives

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a frying pan over a medium heat, melt the butter and add the onion, garlic, ginger and chilli if using and cook and stir for 4 minutes until soft, but not brown. Season well.
    2. In a saucepan over a medium heat, combine the contents of the frying pan with the chicken and the stock and simmer gently for 25 minutes. Add the carrots and noodles and cook for 6 minutes until the noodles are soft. Transfer to four serving bowls and top with fresh chervil and chives.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)