I love chicken noodle soup and wanted to find a way to make it easy, This recipe is simple and very tasty. It is quite economical too and is a good one to use up vegetables left in the veg drawer of the fridge like droopy celery, carrots that are a bit soft and the odd leek or onion. I used chicken thighs for this but if you want you could use chicken breasts or even leftover cooked chicken then you wouldn’t need to cook it for so long.
4 chicken thighs (skinned and boned and all fat removed) OR 2 chicken breasts.
2 large carrots (peeled and chopped)
2 leeks (washed and chopped)
2 stick celery (chopped)
2 pints of chicken stock (from a cube is fine)
4oz dry spaghetti (broken into pieces)
1/2 tsp thyme
salt and pepper
Spray a large saucepan with the spray oil and add the chopped vegetables and dried thyme, Sprinkle with some salt and place over a low to medium heat and fry the vegetables until they have softened.
Add the chicken and the chicken stock and bring to the boil then reduce the heat so its just simmering and simmer gently for 20-30 minutes until the chicken is tender and cooked.
Remove the chicken and chop then return to the pan. Bring back to the boil and add the broken spaghetti then simmer until the spaghetti is soft and cooked.
Season to taste with salt and pepper if the soup seems a bit too thick just add some more chicken stock.
Syn free on extra easy .
Credit : http://vicki-kitchen.blogspot.com
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