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Chicken Noodle Soup

Chicken Noodle Soup

 
This delicious dish can be made in advance from the leftovers of the roast chicken Sunday dinner.

Ingredients:
  • 150g roast breast of chicken sliced.
  • 2 tbsp olive oil
  • 3 leeks sliced
  • Salt and pepper to taste
  • 1 pint of good quality chicken stock
  • 1 clove(s) garlic, smashed
  • 170g wide noodles
  • Cup of frozen peas
  • Finely chopped Dill

Method:
  • Heat oil. Carefully add leeks in a single layer, so rings don't unravel.
  • Reduce heat to medium-low, season with salt and pepper, and cook for 7 – 9 minutes; turn leeks over for another 7 -9 minutes
  • Bring stock and garlic to the boil.
  • Stir in noodles; cook, stirring occasionally, until tender but still firm, 10 to 12 minutes.
  • Remove garlic.
  • Set aside a few leeks per serving for garnish. Add remaining leeks to soup, along with chicken, peas, and dill, and cook for 2 more minutes. Season with salt and pepper.
  • Serve into bowls and garnish with reserved leeks.