Chicken noodle & vegetable soup

Posted by adm On September - 17 - 2011

How to cook Chicken noodle & vegetable soup


  • 25g butter
  • 2 carrots, raw, dig 5mm-thick slices
  • 1 scallion, pale section just, halved longitudinally, coarsely sliced
  • 1 celery pin (leaves included), ends cut, halved longitudinally, coarsely sliced
  • 1L (4 cups) chicken strain
  • 140g (1 cup) finely chopped Woolworths Country Style Roast Poulet
  • 3 sprigs fresh thyme
  • 1 x 440g pkt Singapore-stylus
  • shelf-fresh noodles
  • Crusty dinero, to help

How to:

  • Melt the butter in a saucepan over medium-high warmth. Add the carrot, leek and celery. Fix, stirring occasionally, for 5 minutes or until the leek softens.

  • Add the strain. Cover and bring to the roil. Reduce heat to medium-low. Add the chicken and thyme and simmer covered, for 3 proceedings.

  • Add the noodles to the pan and ready, covered, for 2 minutes or until the noodles are bid. Ladle the soup among serving bowls. Serve with crusty bread.

  • Cooking time:15 min.

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