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Donal Skehan
Chicken Noodle Soup | DonalSkehan.com, Quick midweek soup
  • healthy

Chicken Noodle Soup

January 13

Quick healthy soup that will get you through the cold/flu season.

  • time
  • serves Serves 6
  • video
Method
  1. Place a large pot over a medium high heat and add the olive oil.
  2. Fry the onion, celery and carrots for 6 minutes or until the onion has begun to soften, season with sea salt and black pepper.
  3. Add the chicken broth to the pot, place a lid on top and bring to a steady boil. Add the chicken to the pot, reduce the heat to medium and place the lid on top, cooking for 10 minutes or until cooked all the way through.
  4. Remove the chicken to a chopping board and shred roughly.
  5. With the broth still at a steady simmer add the noodles and cook until tender.
  6. Once the noodles are cooked, return the chicken to the pan along with the dill and parsley. Season generously to taste and serve.

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Ingredients

1 tbsp olive oil

1 onion, finely choppe

2 stalks celery, sliced

3 carrots, roughly chopped

6 cups of best quality chicken broth

4 chicken breasts

6oz wide egg noodles

A small handful of dill & parsley, roughly chopped

1 tbsp olive oil

1 onion, finely chopped

2 stalks celery, sliced

3 carrots, roughly chopped

6 cups of best quality chicken broth

4 chicken breasts

170g wide egg noodles

A small handful of dill & parsley, roughly chopped

You'll Need

Large pot

4.7
(31)
photo
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