EASY CHICKEN NOODLE SOUP (1)

EASY CHICKEN NOODLE SOUP (1)
Ingredients

• 2 tbs olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1 large stick celery, thinly sliced
• 1 medium potato, peeled and diced
• 6 cups (1.5 litres) chicken stock
• 300g chicken breast fillets, diced
• 50g dried spaghettini pasta, broken into 5cm pieces
• 2 tbs chopped flat eaf parsley leaves
• Thick wholegrain toast, to serve

INSTRUCTION
Step 1
Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes. Add carrot, celery and potato and cook, stirring often, for 5 minutes.
Step 2
Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and pasta, partially cover and cook for 8-10 minutes or until pasta is tender.
Step 3
Stir through parsley. Season to taste. Ladle soup into serving bowls and serve with wholegrain toast.

EASY CHICKEN NOODLE SOUP

Easy Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup carrots, peeled and sliced
• 3 stalks celery, sliced
• 1 medium onion, diced
• 1 cup mushrooms, sliced
• 2 quarts chicken broth, low sodium preferred
• 3 cups egg noodles, uncooked
• 3 cups chicken meat, cooked and chopped into bite size bits
• handful parsley, chopped
• pinch salt and pepper

Instruction
In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.
Add broth, turn heat to high and bring to a boil.
Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.
Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed.