Chicken and Vegetable Noodle Soup

Name: Chicken and Vegetable Noodle Soup
Total time: 40 min
Yield: 4 servings
Ingredients: 500 g Chicken thigh fillets; 250 g Egg noodles; 250 g Carrots; 150 g Celery; 150 g Brown onion; 15 g Garlic; 150 g Frozen peas; 20 g Fresh parsley

Big pot, small cost, and it reheats better than it has any right to.

Serves 4 40 min 32g proteinKid-friendly

chickensoupbudgetfreezer-friendly

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What it costs, and where to buy it

Pricing every ingredient across your shops…

Ingredients

Chicken thigh fillets500 g
Egg noodles250 g
Carrots250 g
Celery150 g
Brown onion150 g
Garlic15 g
Frozen peas150 g
Fresh parsley20 g

Method

Cook the diced onion, carrot and celery in a large pot with a splash of water for 8 minutes.
Add the garlic, the whole chicken thighs and 2 litres of water, and bring to a gentle simmer.
Simmer for 20 minutes, then lift out the chicken, shred it with two forks, and return it to the pot.
Add the noodles and peas and cook for a further 5 minutes until the noodles are tender.
Season well and finish with the chopped parsley.