fast chicken noodle soup
- Minutes to Prepare:
- Minutes to Cook:
- 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 finely2 large cloves of garlic, diced finely2 large carrots, diced1 cup of cauliflower, chopped finely (approx 1/4 of a small one)1 cup of sweet corn kernals, fresh2 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 garnish2 hot red chilis, sliced finely (optional if you don't like spicy)
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.
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.
Nutritional Info 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
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