Chicken, Vegetable & Noodle Soup
Chicken, Vegetable & Noodle Soup is a soothing, all-in-one meal that combines tender chicken with lightly cooked vegetables and soft noodles in a nourishing broth. Carrots, peas, celery, and a touch of garlic and ginger bring freshness and subtle flavour, while herbs like parsley or coriander add a vibrant finish. Whether it’s post-workout recovery or a wellness reset, this warming bowl is packed with protein, fibre, and hydration—perfect for comforting meals without compromising nutrition.
Ingredients
- 1 tsp olive oil
- 300 g white onion chopped
- 250 g leek sliced
- 200 g carrots grated
- 3 garlic cloves minced
- 500 ml chicken stock made with one organic stock cube
- 500 ml boiled water
- 200 g cooked roast chicken shredded
- 100 g vermicelli rice noodles dried
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and leek and cook for 6–8 minutes until softened.
- Add grated carrot and garlic. Fry gently for 4 minutes, stirring occasionally.
- Add chicken stock and boiled water. Stir well.
- Add shredded roast chicken. Cover and simmer for 25 minutes.
- Stir in the rice noodles and cook for 5 minutes or until soft.
- Taste and adjust seasoning with salt and pepper if desired. Serve warm.
Nutrition
Calories: 239kcalCarbohydrates: 37gProtein: 9gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 24mgSodium: 246mgPotassium: 472mgFiber: 3gSugar: 8gVitamin A: 7541IUVitamin C: 14mgCalcium: 71mgIron: 2mg
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