It doesn’t get any more classic than this, Chef! Everyone should have this recipe in their arsenal. This comforting soup is made with chicken, flavoursome leeks & carrots, and hearty egg noodle pieces in a savoury chicken broth. Garnished with fresh parsley and lots of love!
Nourishing Chicken Noodle Soup
Nourishing Chicken Noodle Soup
with leeks, carrot & fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Carrot
- Chicken
- Corn
- Egg Noodle Pieces
- Free-range Chicken Mini Fillets
- Fresh Parsley
- Leeks
- Stock Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
THE STAR OF THE SHOW
Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pot, cut into small pieces, season, and set aside.
SET THE STAGE
Boil the kettle. Return the pot to medium heat with a drizzle of oil or a knob of butter (optional). When hot, fry the carrot half-moons and the leek pieces until slightly softened, 4-5 minutes (shifting occasionally). Add 600ml of boiling water and the stock mix. Bring to a boil and add the noodle pieces. Simmer until al dente, 7-8 minutes (stirring occasionally). In the final 1-2 minutes, stir through the corn, the chicken pieces, ½ the chopped parsley, and seasoning.
ACTION!
Ladle a generous portion of chicken noodle soup into a bowl. Garnish with the remaining parsley and finish it off with a crack of black pepper. Get sipping, Chef!
Free-range Chicken Mini Fillets - 150g
Carrot - 120g
Leeks - 100g
Stock Mix - 20ml
Egg Noodle Pieces - 25g
Corn - 50g
Fresh Parsley - 3g
THE STAR OF THE SHOW
Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pot, cut into small pieces, season, and set aside.
SET THE STAGE
Boil the kettle. Return the pot to medium heat with a drizzle of oil or a knob of butter (optional). When hot, fry the carrot half-moons and the leek pieces until slightly softened, 4-5 minutes (shifting occasionally). Add 1.2L of boiling water and the stock mix. Bring to a boil and add the noodle pieces. Simmer until al dente, 7-8 minutes (stirring occasionally). In the final 1-2 minutes, stir through the corn, the chicken pieces, ½ the chopped parsley, and seasoning.
ACTION!
Ladle a generous portion of chicken noodle soup into a bowl. Garnish with the remaining parsley and finish it off with a crack of black pepper. Get sipping, Chef!
Free-range Chicken Mini Fillets - 300g
Carrot - 120g
Leeks - 200g
Stock Mix - 40ml
Egg Noodle Pieces - 50g
Corn - 100g
Fresh Parsley - 5g
THE STAR OF THE SHOW
Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pot, cut into small pieces, season, and set aside.
SET THE STAGE
Boil the kettle. Return the pot to medium heat with a drizzle of oil or a knob of butter (optional). When hot, fry the carrot half-moons and the leek pieces until slightly softened, 5-6 minutes (shifting occasionally). Add 1.8L of boiling water and the stock mix. Bring to a boil and add the noodle pieces. Simmer until al dente, 7-8 minutes (stirring occasionally). In the final 1-2 minutes, stir through the corn, the chicken pieces, ½ the chopped parsley, and seasoning.
ACTION!
Ladle a generous portion of chicken noodle soup into a bowl. Garnish with the remaining parsley and finish it off with a crack of black pepper. Get sipping, Chef!
Free-range Chicken Mini Fillets - 450g
Carrot - 240g
Leeks - 300g
Stock Mix - 60ml
Egg Noodle Pieces - 75g
Corn - 150g
Fresh Parsley - 8g
THE STAR OF THE SHOW
Place a pot over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pot, cut into small pieces, season, and set aside.
SET THE STAGE
Boil the kettle. Return the pot to medium heat with a drizzle of oil or a knob of butter (optional). When hot, fry the carrot half-moons and the leek pieces until slightly softened, 5-6 minutes (shifting occasionally). Add 2.4L of boiling water and the stock mix. Bring to a boil and add the noodle pieces. Simmer until al dente, 7-8 minutes (stirring occasionally). In the final 1-2 minutes, stir through the corn, the chicken pieces, ½ the chopped parsley, and seasoning.
ACTION!
Ladle a generous portion of chicken noodle soup into a bowl. Garnish with the remaining parsley and finish it off with a crack of black pepper. Get sipping, Chef!
Free-range Chicken Mini Fillets - 600g
Carrot - 240g
Leeks - 400g
Stock Mix - 80ml
Egg Noodle Pieces - 100g
Corn - 200g
Fresh Parsley - 10g
Woolies Products in this dish
