Chicken Noodle Soup
Chicken Noodle Soup
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.
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