Quick Chicken Noodle Soup DF

5 minutes 30 minutes 4 servings

A quick chicken noodle soup for when you're down and out but need something healthful. For more health benefits you could add a handful or two of torn kale along with the celery. You can even swap the chicken stock for an even more nourishing bone broth. 

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  • 1 tablespoon cold-pressed rapeseed oil
  • 1 onion, finely chopped
  • 2 teaspoon Epicure Chopped Garlic
  • 1 litre chicken stock
  • 1 tin Epicure Celery Hearts, drained and chopped
  • Small bunch of thyme (10-15 sprigs)
  • 240g cooked chicken, shredded
  • ¼ teaspoon chunky salt
  • ¼ teaspoon cracked black pepper
  • 70g fine egg noodles
  • 2 tablespoons finely chopped flat parsley

The recipe Quick Chicken Noodle Soup Kitchen Mode

  • 1

    Heat 1 tablespoon oil in a large saucepan set over medium heat. Add onion, along with a pinch of salt. Cook for 5 minutes, stirring often, until softened.

  • 2

    Add garlic and cook 1 minute to take the edge off.

  • 3

    Tip in the chicken stock, chopped celery, thyme sprigs, shredded chicken, salt and pepper. Turn up the heat and bring to a boil. Now lower the heat to a simmer and cook for 10 minutes to bring all of the flavours together.

  • 4

    After the 10 minutes are up, remove the sprigs of thyme, they’ve done their job. Now taste and season with additional salt and pepper (the amount you will need will depend of the saltiness of the stock you have used and personal preference). Drop in the egg noodles, crunching them up into smaller pieces as you do. Stir in chopped parsley. Remove from heat and let the noodles sit in the broth until softened (3–4 minutes).

  • 5

    Ladle into bowls and feel better soon!