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Quick chicken noodle soup recipe

23 ratings

This quick chicken noodle soup is the perfect thing to cook if you're feeling a little under the weather. It's ready in just half an hour and is a healthy, dairy-free way to fill you up and rehydrate. Use cooked, shredded chicken, vermicelli noodles and good quality chicken stock and serve piping hot with a loaf of crusty bread. See method

Serves 4
10mins to prepare and 20mins to cook
205 calories / serving
Dairy-free

Ingredients

1tbsp sunflower oil
1 small onion, finely chopped
1 small garlic clove, peeled and very finely chopped
1 litre chicken stock
75g vermicelli tagliati
2 ready to eat roast chicken breast fillets, skin removed and meat shredded
small handful fresh chopped flatleaf parsley
freshly ground black pepper

Each serving contains

Energy
865kj
205kcal 10%
Fat
7g 8%
Saturates
1g 5%
Sugars
1g 1%
Salt
1.6g 27%

of the reference intake
Carbohydrate 12.1g Protein 25.6g Fibre 0.3g

Method

Heat the oil in a large saucepan and fry the onion over a low heat for 4-5 minutes stirring ocassionally until softened but not coloured. Add the garlic and fry for a further 2 minutes stirring occasionally. Pour over the stock, 300ml water and bring just to the boil. Stir in the vermicelli and simmer for 5 minutes.
Add the shredded chicken and parsley and cook for 2-3 minutes to warm through. Season to taste and serve with hot crusty bread.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve - you may need to add 100ml extra hot chicken stock while reheating as the noodles and chicken will absorb some of the stock during reheating.

See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.