Chicken Noodle Soup
If you want to make your own chicken noodle soup, then get an adult to help you with this recipe.This is a perfect dish to make with left over roast chicken, but feel free to use some cooked chicken and a stock cube.
- 900ml chicken stock, home-made or made from 2 stock cubes
- 1 tin of sweetcorn
- ½ onion
- 8-10 spring onions
- 1-2 sticks celery
- 150g noodles
- 2 chicken breasts or a mix of thighs and breasts
- 1 tbsp vegetable oil
- 1 tbsp light soy sauce
- 2 crackers
Step 1
Heat the oven to 180C. Put the chicken in an ovenproof dish. Season it with salt and pepper and bake for 20-25 minutes until cooked through.
Step 2
Finely chop the onion, spring onions and celery.
Step 3
Heat 1 tablespoon of oil in a large sauce pan. Add the onion, spring onions and celery and cook until they have softened. Then add the chicken stock and any juices that may be left in the pan from the cooked chicken. Bring the saucepan to the boil.
Step 4
Add the noodles to the pan and stir.
Step 5
Drain the sweetcorn and add it to the pan along with the soy sauce, then cook for a few minutes until the noodles are soft.
Step 6
Tear the chicken breasts into strips with your fingers and add them to the pan.
Step 7
Serve up the noodle soup in bowls, and crumble a few prawn crackers over the top if you want a bit of added crunch. Enjoy!
Top tip:
This recipe is a great way to use leftover chicken from a roast dinner!
Serves 4
Preperation time: 10 minutes
Cooking time: 15 minutes
