Name: Quick Chicken Noodle Soup
Total time: 25 min
Yield: 4 servings
Cuisine: french
Ingredients: 300 g chicken breast, diced; 2 carrots, sliced; 1 leek, sliced; 1.2 L chicken stock; 150 g egg noodles; 1 tbsp olive oil; 2 tbsp fresh parsley, chopped; to taste salt and black pepper

Ingredients

4 servings

300 gchicken breast, diced
2carrots, sliced
1leek, sliced
1.2 Lchicken stock
150 gegg noodles
15 mlolive oil
30 mlfresh parsley, chopped
to tastesalt and black pepper

Nutrition

Per serving · 4 servings total

320kcal

26gProtein

32gCarbs

7.5gFat

3gFibre

75 kcal / 100g

Allergens

GlutenEggsCelery

Steps

1Heat the olive oil in a large pot over medium heat.
2Add the sliced carrots and leek and cook for 3 minutes until softened.
3Add the diced chicken and cook for 2 minutes, stirring often.
4Pour in the chicken stock and bring to a boil.
5Add the egg noodles and simmer for 6–8 minutes until the noodles and chicken are cooked through.
6Season with salt and pepper to taste.
7Stir in the chopped parsley and serve hot.