Chicken noodle and vegetable soup

Bought roast chook and almost-instant noodles make this a no-fuss family favourite.

The ingredient of Chicken noodle and vegetable soup

1. 25g butter
2. 2 carrots, peeled, cut into 5mm-thick slices
3. 1 leek, pale section only, halved lengthways, coarsely chopped
4. 1 celery stick (leaves included), ends trimmed, halved lengthways, coarsely chopped
5. 1L (4 cups) Massel chicken style liquid stock
6. 140g (1 cup) finely chopped roast chicken
7. 3 sprigs fresh thyme
8. 1 x 440g pkt Singapore-style noodles
9. Crusty bread, to serve

The instruction how to make Chicken noodle and vegetable soup

1. Melt the butter in a saucepan over medium-high heat. Add the carrot, leek and celery. Cook, stirring occasionally, for 5 minutes or until the leek softens.
2. Add the stock. Cover and bring to the boil. Reduce heat to medium-low. Add the chicken and thyme and simmer covered, for 3 minutes.
3. Add the noodles to the pan and cook, covered, for 2 minutes or until the noodles are tender. Ladle the soup among serving bowls. Serve with crusty bread.

Nutritions of Chicken noodle and vegetable soup

calories: 315.48 calories
fatContent: 11 grams fat
saturatedFatContent: 5 grams saturated fat
carbohydrateContent: 35 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 19 grams protein
cholesterolContent:
sodiumContent: