Slow-cooked chicken noodle soup with chickpeas recipe

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  • Serves 4
  • 1 hr 15 mins
  • 444 calories / serving
  • Freezable
  • Healthy
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Slow cooked chicken noodle soup with chickpeas HERO

Place the onions, carrots, celery, garlic and chicken in a large pan. Cover with 2 litres (3½ pt) of water and bring to the boil. Reduce heat and simmer for 40 minutes until the chicken is cooked through with no pink showing. 

Skim off fat. Transfer the chicken to a board, remove the bones, shred and return to the pot. Add the zest, chickpeas, noodles (or pasta) and parsley, then simmer for 10-15 minutes, or until the noodles/pasta are tender.

Drain and serve with a good squeeze of lemon juice. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 onion, thickly sliced
  • 4 carrots, peeled and thickly sliced
  • 4 celery sticks, chopped
  • 3 garlic cloves, crushed
  • 6 chicken thighs, skin removed
  • 2 lemons, zested
  • 1x400g tin chickpeas
  • 125g noodles
  • 1x35g pack curled parsley, chopped
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  • Energy 1870kj 444kcal 22%
  • Fat 16g 23%
  • Saturates 3.4g 17%
  • Sugars 11.3g 13%
  • Salt 0.8g 14%

of the reference intake
Carbohydrate 46.4g Protein 31.6g Fibre 8.1g

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