Recipes › Lunch

• Lunch
• 40 min
• Dairy-Free

Chicken noodle soup

Comforting chicken broth with vegetables and egg noodles.

Calories

315

Protein

30 g

Carbs

29 g

Fat

8 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Olive oil
• 1 Onion
• 2 Carrot
• 2 Celery
• 1.5 L Chicken stock
• 400 g Chicken breast
• 120 g Egg noodles, dry
• 5 g Fresh parsley
• 2 g Fresh thyme

Contains: Celery, Cereals containing gluten, Eggs. Always check the labels of what you buy.

Method

1. Peel and dice the onion and carrots and dice the celery.
2. Heat the oil in a large pan and soften the vegetables over a medium heat for 8 minutes.
3. Add the stock, thyme sprigs and the whole chicken breasts. Bring to a simmer and cook gently for 15 minutes until the chicken is cooked through.
4. Lift out the chicken and shred it with two forks. Remove the thyme stalks.
5. Add the noodles to the pan and cook for 5 minutes until tender.
6. Return the chicken and stir in the chopped parsley.

More lunch recipes

• Black bean soup316 kcal · 15 g protein · 35 min
• Harira312 kcal · 15 g protein · 55 min
• Red lentil dal soup311 kcal · 18 g protein · 35 min
• Red lentil and vegetable soup311 kcal · 17 g protein · 40 min
• Prawn cocktail jacket potato322 kcal · 20 g protein · 1 hr 10 min
• Tuna and avocado stuffed peppers303 kcal · 31 g protein · 10 min

Find more like this

• Dairy-free recipes
• Nut-free recipes
• Lower-calorie lunches and dinners
• Batch cooking recipes
• American recipes