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Chicken noodle and vegetable soup
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Effortless family favorite: Roast chicken with quick noodles.
Ingredients:
  • 25g butter
  • 2 carrots, peeled, cut into 5mm-thick slices
  • 1 leek, pale section only, halved lengthways, coarsely chopped
  • 1 celery stick (leaves included), ends trimmed, halved lengthways, coarsely chopped
  • 1L (4 cups) chicken style liquid stock
  • 140g (1 cup) finely chopped roast chicken
  • 3 sprigs fresh thyme
  • 1 x 440g pkt Singapore-style noodles
  • Crusty bread, to serve
Instructions:
  • In a saucepan over medium-high heat, melt the butter until sizzling. Add the carrot, leek, and celery, and sauté for 5 minutes, stirring occasionally, until the leek is soft.
  • Pour in the stock, cover the pot, and bring it to a boil. Lower the heat to medium-low, then add the chicken and thyme. Simmer with the pot covered for 3 minutes.
  • Place the noodles in the pan and cook covered until tender, about 2 minutes. Serve the soup in bowls with a side of crusty bread.

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