Chicken Noodle Soup

Preparation: 1 hour

Serves: 6

Ingredients :

• 1 roast chicken, shredded
• 2L chicken stock
• 200g egg noodles
• 200g green beans
• 1 ear of corn (kernels only)
• 100g spinach
• 1 large celery stick, sliced
• 2 carrots, sliced
• 1 brown onion, finely sliced
• 1 tbsp olive oil
• 4 garlic cloves, minced
• Salt & pepper, to taste
• ¼ cup fresh parsley leaves

Method :

1. In a deep pot, heat the olive oil and garlic along with the brown onion. Add in the sliced celery and carrot, and stir repeatedly to soften the vegetables. Next, add in the green beans and corn kernels.
2. Once these are well combined and the beans begin to soften, add in your chicken stock. Mix well again and allow mixture to simmer.
3. Add in the egg noodles, along with the spinach to wilt. Allow the egg noodles to soften and cook, before adding in the shredded chicken. Ensure this is well combined, and season with salt and pepper as desired.
4. Cook for a further 10 minutes to allow flavours to combine before serving.

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