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Chicken Noodle Soup

Chicken Noodle Soup

By: Raquel Neofit

Not only is chicken noodle soup perfect to batch make. Keep it in the fridge for up to 5 days or pop it straight in the freezer!


Servings

8

Prep time

Cook time

Recipe


Ingredients

  • 2 tbsp olive oil
  • 1 onion, peeled & diced
  • 1 leek, trimmed, washed & sliced
  • 2 potatoes, peeled & diced
  • 2 carrots, peeled & diced
  • 2½ litres chicken stock
  • 5 skinless chicken thigh cutlets
  • 2 cups kale
  • 100g thin noodles
  • Handful parsley, roughly chopped
  • Handful parsley, roughly chopped

Method


  • Place olive oil in a soup pot over medium-high heat.
  • Add onion, leek, potatoes, carrots and sauté for 6 mins
  • Add onion, leek, potatoes, carrots and sauté for 6 mins
  • Remove the chicken bones and discard them. Place chicken back in the pot.
  • Add kale, noodles and parsley and cook for a further 5 mins.
  • Add kale, noodles and parsley and cook for a further 5 mins.
  • Tip: Barley is a great addition to this soup.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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