There are few things more comforting than a warming bowl of soup, especially one you've made from scratch. Tender chicken, veg and delicate herbs are spiralled with noodles for a classic broth that looks and smells vibrant and fresh. Follow our step-by-step recipe to learn how, and don't forget to screenshot the handy ingredients list at the bottom before you go shopping.
Heat the oil in a large, lidded pan over a medium-high heat and sear 500g boneless, skinless chicken thighs and 150g boneless skinless chicken breast. Cook on one side for 5-6 mins. Turn and repeat; set aside.
Add 1 diced onion, 3 diced carrots and 3 diced celery sticks, and sauté for 10 mins until softened. Add 2 crushed garlic cloves and cook for 1-2 mins.
Return the chicken to the pan. Add 1 reduced-salt stockpot made up 2ltrs water, with 5g thyme sprigs and 5g rosemary sprigs and 2 bay leaves, tied with string. Bring to the boil; reduce to a simmer. Partially cover; cook for 20 mins, skimming off any scum. Turn off the heat.
Remove the chicken and shred into bite-sized pieces.
Strain the soup into a clean pan; discard seasonings. Add the chicken, heat to boiling and add 400 fresh linguine. Cook for 2 mins. Add 100g green beans, cut into 4cm pieces, and 100g spinach; cook for 1 min.
Ladle into bowls, adding black pepper and parsley, if you like.
Make this soup ahead of time and save for a rainy day. To freeze, strain the soup (step 5) into a freezer-safe container; discard seasonings. Add the chicken. Cool, cover and freeze. To serve, defrost in the fridge overnight; heat to just boiling. Add the noodles and follow as above.
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.
We’ve made a handy shopping list so you can get everything you need to make this comforting chicken noodle soup recipe. Don’t forget to screenshot before you go shopping!
1 tbsp vegetable oil 500g skinless, boneless chicken thighs 150g skinless chicken breast 1 onion, diced 3 carrots, diced 3 celery sticks, diced 2 garlic cloves, crushed 1 reduced-salt chicken stock pot, made up with 2ltrs water 5g thyme sprigs, tied with string 5g rosemary sprigs, tied with string 2 bay leaves 100g green beans, cut into 4cm pieces 100g spinach 400g fresh egg linguine or other noodles 30g pack flat-leaf parsley, chopped to serve (optional)
Serves 4
of the reference intake Carbohydrate 37.4g Protein 39.1g Fibre 7.2g
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