Chicken Noodle Soup

gluten free optiondairy freenut freeegg free

18 May

Check out this one-pot-wonder of a soup, made with chicken, noodles and a stack load of vegetables. Simply throw everything into a slow cooker at the start of the day and it'll be ready by dinner!

Watch how to make this recipe over on our Instagram.

Prep: 15 min | Cook: 8 hrs | Serves: 10

Chicken Noodle Soup

Stage 1:

1 large brown onion, diced
2 spring onions, thinly sliced
2 large carrots, diced
10 green beans, quartered
2 celery stalks + leaves, diced
¼ cup parsley, finely chopped
3 chicken breasts
1½ tbsp Herbamare

Mix Ins:

410g can creamed corn
425g can cannellini beans, drained
240g dried thick egg noodles, roughly broken

01 Place stage 1 vegetables in the base of a slow cooker. Lay chicken breasts on top and sprinkle with Herbamare. Top with 3 litres of water.

02 In a separate bowl, combine rinsed cannellini beans and corn. Puree with a stick mixer until smooth. Add to slow cooker and gently stir to combine. Place lid on slow cooker and cook on low for 8 hours.

03 After 8 hours, remove the chicken. Shred with 2 forks and return to soup. Add egg noodles and stir to combine. Replace lid and turn heat to high. Cook for a further 10 minutes or until noodles have softened. Season with extra Herbamare and pepper. Serve.

STORE: In the fridge in containers for up to 3 days, or freeze for months.