About this recipe:Chicken breast, egg noodles and vegetables are simmered together in stock to create this soup. This is a fantastic recipe when you don't have time to make soup totally from scratch.
1 small onion, chopped
3 sticks celery, chopped
1.5L chicken stock
400ml vegetable stock
225g cooked chicken breast, chopped
55g egg noodles
120g carrots, sliced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
In a large saucepan over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable stocks and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to the boil, then reduce heat and simmer 20 minutes before serving.
Lovely recipe! I didn't have any celery left so just missed it out and I used homemade stock. I also used gluten free rice noodles. Tip! Break your noodles up! It's quite hard to ladle out if not and very messy to eat! Hehe - 24 Nov 2016