Michael and Rachel's

Recipe Book

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Chicken Noodle Soup

Updated: 17 Jan 2016

Ingredients

  • Approx. 800ml chicken stock made with 1 stock cube
  • 1 large onion
  • 1 clove garlic
  • 4 large carrots
  • Leftover roast chicken (about 3 portions, a handful)
  • About 1 stir fry portion of noodles
  • Pinch ginger
  • Fresh parsley
  • Pepper
  • 1 bay leaf

Method

  1. Saute the carrots, onion, and garlic.
  2. Once starting to colour, add the stock, chcken, gigner, parsley, pepper, and bay leaf. Bring to a simmer and add the chicken.
  3. Simmer for about 1 hour or as desired.

Made 3 portions.