Chicken Noodle Soup 2-Ways

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Chicken noodle soup is a classic winter warming soup that’s packed full of flavour. It is easy to make and tastes amazing with only a few easy ingredients. The best thing about a chicken noodle soup is it can be used as a base soup, just add your favourite soup ingredients to change the whole meal! Today we make chicken noodle soup 2-ways, firstly, a stock standard chicken and noodle soup and secondly, a chicken noodle and vegetable soup.

What you need for a basic Chicken Noodle Soup

If this is your first time making a chicken noodle soup, start with the basics, from this recipe you can add your favourite ingredients to completely change the soup to your liking!

Basic Chicken Noodle Soup Recipe
Serves: 4 people
Preparation: Time 15min

Ingredients
1L Chicken stock – Homemade is best
300g Poached chicken (Roast chicken is also great)
150g Pandaroo thin egg noodle
1 bay leaf
3 cloves garlic
3 shallot stalks
1 onion fine diced
2 stalks celery fine diced
1 drizzle of olive oil

Method – Basic Chicken Noodle Soup

1. Dice onion and celery, peel, and crush garlic
2. Gently cook onion and celery with olive oil until soft, add garlic, cook 30 seconds
3. Add stock & bay leaf, bring to simmer, add noodles, cook 5min, add remaining ingredients.
4. Let rest off the heat for 5 min – This gives time for the noodles to soak up the stock whilst allowing the flavours to develop
5. Serve

Nutritional Information – Basic Chicken Noodle Soup

Per Serve – Approximately 400g
Energy – 1361kJ, 314cal
Protein – 31g
Fat – 9g
Saturated Fat – 2.4g
Carbohydrate – 28g
Fibre – 2.2g
Sodium – 538mg
(Nutritional information calculated using nutritional analysis software, Foodworks. Nutritional information should be used as a guide and may vary)

A nice filling serve of this soup is about 400g or a little under 2 cups. To make the soup more nutritionally valuable, consider adding more vegetables, legumes, and beans to increase the vitamin and mineral content, as well as adding all important fibre to the dish. The recipe below is great for boosting the nutrition in this soup

The Healthy Chicken, Noodle, and Vegetable Soup

Chicken, Noodle, and Vegetable Soup

Serves: 6 people
Preparation: Time 15min

Ingredients

1.5L Chicken stock – Homemade is best
300g Poached chicken (Roast chicken is also great)
150g Pandaroo thin egg noodle
1 bay leaf
3 cloves garlic
3 shallot stalks
1 onion fine diced
2 stalks celery fine diced
1 drizzle of olive oil
Additional Extra’s
2 cups of your favourite vegetables, legumes, and herbs – (Recommended) – Pumpkin, potato, broccoli, cauliflower, swede, turnip, peas, corn carrot.
½ tin 5 bean mix
½ cup red lentils

Method – Chicken noodle and vegetable soup

1. Gently cook onion, celery, and a dash of olive oil until soft
2. Add all your hard vegetables (turnips, swede, sweet potato etc), garlic and shallots with any dried lentils and cook for 2 min
3. Add chicken stock and bring to simmer (small bubbles and only a little stock movement)
4. Cook for about 15min
5. Add remaining softer vegetables (broccoli, cauliflower, tomatoes etc), herbs, 5 bean mix and noodles
6. Cook for about 5min at a simmer
7. Add cooked chicken that is shredded
8. Check to make sure all vegetable and lentils are cooked
9. Let stand for 5 min and serve with crusty, warm wholemeal bread!

Nutritional Information – Chicken Noodle and Vegetable Soup

Per Serve – Approximately 500g
Energy – 1800kJ, 314cal
Protein – 35g
Fat – 7.8g
Saturated Fat – 2.3g
Carbohydrate – 47g
Fibre – 11g
Sodium – 700 mg
(Nutritional information calculated using nutritional analysis software, Foodworks. Nutritional information should be used as a guide and may vary)

Alternative serving suggestions – Freezing for a quick healthy meal

Having trouble eating all that soup? There is a soloution; this soups freezes down wonderfully making for a quick and easy meal that can be defrosted in a couple of minutes. You can place any left over soup into take away containers and place in the freezer. This assists in portion control and make for easy stacking in the freezer. The container in the photo bellow is about 600ml and can be purchased at most supermarkets, they can be washed and reused and are great to control portion size. The perfect meal to keep you warm in winter, from your freezer to your plate in minutes!

 

 

Chris Bragg

Co-Founder of Fooderii

Food is life, and Chris has spent his career learning, teaching, producing and refining this art. As a qualified chef and restauranteur Chris has 15 years experience in producing high-quality fine dining meals, writing menus and teaching his passion of cooking to his teams. Chris has also pursued his love for health and fitness gaining a Certificate III & IV of Fitness in 2011. Combining health and fitness with food lead Chris to further study, completing a Bachelor’s Degree in Nutrition and Dietetics gaining 1st class Honours and the University Medal. With all of these skills and accomplishments Chris works hard on his passion for health and food by teaching the art of cooking and sharing his experience with food whilst promoting health

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