SparkPeople Advertisers Keep the Site Free

2.5 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 230.8
  • Total Fat: 6.5 g
  • Cholesterol: 27.5 mg
  • Sodium: 2,393.6 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 27.0 g

View full nutritional breakdown of fast chicken noodle soup calories by ingredient
Report Inappropriate Recipe

fast chicken noodle soup

Submitted by: RADARONE

Introduction

don't add the chicken flavour from the instant noodles and use low sodium chicken stock to reduce the salt. Easy to freeze for leftover meals or lunches throughout the week. don't add the chicken flavour from the instant noodles and use low sodium chicken stock to reduce the salt. Easy to freeze for leftover meals or lunches throughout the week.
Number of Servings: 12

Ingredients

    4 litres of chicken stock/broth (low sodium)
    4 small chicken breasts no skin (approx 500 gm)
    1 brown or spanish onion, diced finely
    2 large cloves of garlic, diced finely
    2 large carrots, diced
    1 cup of cauliflower, chopped finely (approx 1/4 of a small one)
    1 cup of sweet corn kernals, fresh
    2 cups of chinese kale/broccoli or kailan, fresh, chopped roughly (whatever you wish to call it)
    1 packet of instant noodles, only use the noodles (approx 100-120 grams)
    1 heaped tsp of vegemite or marmite
    1 tbsp dried parsley (use fresh if you'd prefer)
    2 tbsp of spring onion/scallions, sliced finely for garnish
    2 hot red chilis, sliced finely (optional if you don't like spicy)

Directions

Use a big soup pot, add the stock on medium heat with lid on.
Dice the onion and garlic and add to the stock.
Rinse chicken under cold water and add whole to the simmering stock. Don't cut the meat yet.
Chop or dice the vegetables (carrot, cauliflower, kailan, corn and chili) and add them to the soup.
Stir in a heaped tsp of vegemite, it should disolve quickly.
Throw in the parsley.
Remove the chicken after about 20 minutes in the soup with some tongs and slice up roughly or finely (up to you) and put back into the soup.
Add the noodles for another 2-3 minutes.
Throw on the sliced spring onion at the end and serve piping hot.

I didn't measure exactly but I'd say this makes about 16 cups. I had about 12 servings (a cup is not enough for me).


Number of Servings: 12

Recipe submitted by SparkPeople user RADARONE.






Great Stories from around the Web


Rate This Recipe