This quick and easy Chicken Noodle Soup recipe is one of our all-time favourite soups, it's made with super simple ingredients, stocked with healthy nutrients and is very quick to make!
As with all soups, the secret is in the stock, and our home-made Lewis of Sunningdale Chicken Stock is perfect for this recipe!
The recipe is perfect for left-over chicken but if you're cooking from scratch, you need to roast the chicken beforehand before using.
Here are the simple ingredients you need:
2 x Carrots
2 x Sticks of Celery
1 x Large Onion
3 x Cloves of Garlic
A bunch of Thyme
1 x Bay Leaf
900ml Lewis Chicken Stock (Click here to buy)
Cooked Chicken (shredded) (Click here to buy)
Dried Noodles (Or substitute with pasta)
Step 1 - Gently fry the carrot, onion, celery and garlic together until soft.
Step 2 - Add the Lewis of Sunningdale Chicken Stock along with the bayleaf and thyme and bring to the boil before simmering gently for 20 mins.
Step 3 - Add the shredded roast chicken, soy sauce and parsley along with the chicken stock.
Step 4 - Add dried noodles and cook for a further 5-10 mins. Alternatively use dried pasta cook for 12-15mins.
Step 5 - Add 2 teaspoons of Soy Sauce, salt & pepper.
Serve with a ladle and dress with the remaining freshly chopped parsley.