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Summer chicken noodle soup recipe

7 ratings

Chicken noodle soup just got summery! This fresh and wholesome soup makes a lovely, filling family dinner for sunny evenings. It's also a great way to pack in some green veg, just adjust the chilli topping depending on tastebuds. See method

Serves 4
Takes 45 mins
390 calories / serving
Freezable
Healthy
Dairy-free

Ingredients

1kg pack chicken legs, skin removed
200g spaghetti
2 tbsp miso paste
1 courgette, thinly sliced into half-moons
120g frozen garden peas
1 red chilli, sliced
1 spring onion, sliced
15g fresh coriander, chopped

1 of your 5-a-day and high in protein

Each serving contains

Energy
1645kj
390kcal 20%
Fat
11g 15%
Saturates
3g 14%
Sugars
5g 6%
Salt
1.4g 24%

of the reference intake
Carbohydrate 45.1g Protein 26.2g Fibre 5.3g

Method

Put the chicken legs in a saucepan and cover with 2ltrs water. Bring to the boil, then simmer for 30 mins or until the chicken is tender and cooked through, skimming off any scum and fat that rises to the top. Strain the liquid through a sieve into a jug, then shred the meat into bite-sized pieces, discarding the bones.
In a separate pan, cook the spaghetti to pack instructions until just al dente. Drain and rinse under cold water.
Return 1.8ltrs of the cooking liquid to the pan and stir in the miso paste. Add the courgette, peas, shredded chicken and spaghetti and simmer over a medium heat for 3-4 mins until the peas are cooked through and bright green. Season to taste, then ladle into bowls and top with the chilli, spring onion and coriander to serve.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

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