Chicken Noodle Soup
This clear soup is a versatile and speedy meal, ideal for a comforting lunch or dinner. It combines chicken, your choice of vegetables, and pasta in a savoury broth flavoured with oregano, garlic, and a hint of chilli. Using frozen vegetables makes preparation even faster. The recipe serves 10 and is ready in just 25 minutes, offering a great way to use leftover cooked poultry. It's a simple, flavourful dish that pairs beautifully with warm biscuits or a crisp salad.
Ingredients
- 5 cups water
- 5 bouillon cubes
- 2 cups vegetables, frozen or fresh (frozen is easier and quicker to use)
- 1 cup pasta noodles, any type you like
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- red pepper flakes (we like it hot)
- 1 cup chicken, cubed
Method
- Bring the water to a boil and stir in the bouillon cubes until they dissolve completely.
- Stir the seasonings and vegetables into the broth and allow the mixture to return to a boil.
- Add the pasta to the pot and bring everything back to a boil once more.
- Lower the heat and let the soup simmer for 8 minutes.
- Introduce the cubed chicken and continue cooking just until it is heated through.
- Feel free to customise this recipe with your preferred ingredients. it's a simple, delicious, and very quick meal, particularly when using leftover chicken.
- This soup tastes excellent when served alongside hot, fresh biscuits or a light salad.
Nutrition (per serving)
Sodium309800 mg
Recipe details
CategoryClear Soup
AuthorTexasKelly
