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Chicken Noodle Soup

Chicken Noodle Soup


Why a good winter recipe…


‘This recipe is a great Winter warmer as it’s loaded with a variety of fresh vegetables meaning it’s rich in fibre, vitamins, minerals and antioxidants that all help maintain a healthy immune system so you can avoid those Winter nasties.’

Serves: 2


·       2 teaspoons olive oil

·       6 chat potatoes, washed and diced

·       1 leek, finely diced

·       1 carrot, finely diced

·       1 celery stick finely diced

·       3cm piece ginger, peeled and finely diced

·       300ml chicken stock

·       300g chicken breast, diced

·       80g egg noodles

·       30g snow peas

·       10 parsley sprigs, roughly chopped

·       2 wholegrain rolls



Heat oil in a large saucepan over medium-high heat and fry the leek, carrot, celery, potato and ginger for 2 minutes, stirring until soft. Add 3 cups boiling water and chicken stock and bring to a simmer.


In a non-stick frying pan, add oil and brown the chicken breast. When the chicken is sealed, transfer to the soup with the noodles and snow peas.


Simmer for 10 minutes, then stir through the parsley and serve with a dinner roll.



Words by Melanie McGrice image under license via