Family Friendly HQ uses cookies to improve your experience on our site and to show you relevant advertising. Your privacy is important to us. To find out more, read our updated Cookie and Privacy Policy.
Chicken Noodle Soup

Chicken Noodle Soup

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

  • 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

  • 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.