This is the ultimate comfort food for when you’re feeling a little rundown. Our chicken noodle soup recipe will nourish your soul and fill your stomach right up.
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Still got celery left over?
There's nothing more annoying than a sad stick of celery in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a sad stick of celery in the back of the fridge. Plan your next meal and save it from the bin.
Serves
4
Onion
Celery
Carrot
Cooked Chicken Breast
Chicken Broth
Angel Hair Pasta
Fresh Flat Leaf Parsley
Fresh Dill
Olive Oil
Salt
Black Pepper
Still got celery left over?
There's nothing more annoying than a sad stick of celery in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a sad stick of celery in the back of the fridge. Plan your next meal and save it from the bin.
Serves
4
Onion
Celery
Carrot
Cooked Chicken Breast
Chicken Broth
Angel Hair Pasta
Fresh Flat Leaf Parsley
Fresh Dill
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Still got celery left over?
There's nothing more annoying than a sad stick of celery in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a sad stick of celery in the back of the fridge. Plan your next meal and save it from the bin.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely dice the onion and celery, then peel and finely dice the carrots. Tear the cooked chicken into bite-sized pieces.
Step 2.
Heat a splash of olive oil in a large saucepan over a medium heat then add the finely diced vegetables. Add a big pinch of salt and cook gently for 10-15 mins until really soft but not coloured.
Step 3.
Pour in 2L of chicken broth and bring to a simmer. Break the angel hair pasta into pieces and cook following packet instructions.
Step 4.
Scatter in the shredded chicken and leave to reheat for 1 min, then taste and season the broth with salt and cracked black pepper.
Step 5.
Roughly chop the parsley and pick the dill leaves. Spoon the soup into bowls and top with a scattering of the parsley and dill. Serve with garlic bread, if you like.
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