Chicken and Vegetable Noodle Soup
Big pot, small cost, and it reheats better than it has any right to.
Serves 4 40 min 32g proteinKid-friendly
ChickenSoupBudgetFreezer friendly
Plan it this weekIngredients
- Chicken thigh fillets500 g
- Egg noodles250 g
- Carrots250 g
- Celery150 g
- Brown onion150 g
- Garlic15 g
- Frozen peas150 g
- Fresh parsley20 g
Method
- Cook the diced onion, carrot and celery in a large pot with a splash of water for 8 minutes.
- Add the garlic, the whole chicken thighs and 2 litres of water, and bring to a gentle simmer.
- Simmer for 20 minutes, then lift out the chicken, shred it with two forks, and return it to the pot.
- Add the noodles and peas and cook for a further 5 minutes until the noodles are tender.
- Season well and finish with the chopped parsley.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 250 g Rice noodles instead of Egg noodles
Rice noodles need only 3 to 4 minutes; for freezing, soak them separately and add them to each bowl so they do not go mushy.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Chicken thigh fillets · 500 g
- Egg noodles · 250 g
- Carrots · 250 g
- Celery · 150 g
- Brown onion · 150 g
- Garlic · 15 g
- Frozen peas · 150 g
- Fresh parsley · 20 g