Cathie's Chicken Noodle Soup

    1 hour 5 minutes

    This cosy chicken noodle soup is a favourite in our household for Sunday night supper. Make extra soup, minus the pasta. Freeze in portions and add the pasta when reheating. The chicken breast fillets can be replaced with 3 cups shredded barbecued chicken from the delicatessen, if you prefer.

    10 people made this

    Serves: 4 

    • 1.5 litre (6 cups) chicken stock
    • 1 litre (4 cups) water
    • 1 carrot, chopped
    • 1 brown onion, chopped
    • 1 bay leaf
    • 8 black peppercorns
    • 3 garlic cloves, halved
    • 500g chicken breast fillets
    • 100g thin spaghetti, broken
    • 1/2 cup shredded fresh basil
    • salt and freshly ground black pepper
    • lemon wedges, to serve

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Place stock, water, carrot, onion, bay leaf, peppercorns and garlic in a large saucepan over medium heat. Bring to the boil; reduce heat to low and simmer, covered, for 20 minutes.
    2. Add chicken breasts and simmer for 15 minutes or until chicken is cooked through. Transfer chicken to a bowl and strain stock into a large bowl or jug; discard solids. Return stock to saucepan and bring to the boil. Add pasta; simmer soup, uncovered, for 8 minutes or until pasta is tender.
    3. Meanwhile, shred the chicken. Add shredded chicken to soup. Cook for 2 minutes or until heated through. Stir in basil and season with salt and pepper. Serve soup with lemon wedges.

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