Chicken Noodle Soup

Chicken Noodle Soup

This cold and rainy weather calls for one thing and one thing only, homemade chicken noodle soup. There is nothing more nourishing than a warm bowl of this soup with fresh parsley, crusty sourdough bread and a generous sprinkle of parmesan.


  • 2 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 stalks celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1L salt reduced chicken stock
  • 500mL water
  • 100g wholemeal spaghetti, broken into thirds
  • 2 chicken breast fillets, cut into small strips
  • 2 cups baby spinach leaves
  • Parsley, parmesan and freshly ground black pepper, to serve

To make

  1. Heat oil in a large saucepan over high heat.
  2. Add onion, garlic, celery and carrot and cook, stirring, for 5 minutes or until soft.
  3. Add the stock and water and bring to the boil. Add the pasta and cook for 5 minutes, or until soft.
  4. Add the chicken and cook for a further 5 minutes or until cooked through.
  5. Turn off heat and stir through spinach leaves.
  6. Serve with fresh parsley, parmesan and pepper.

Serves 4


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