An immune-boosting chicken noodle soup that is like a medicine bomb for the winter flu! Packed with protein and veggies, this dish is a must for sick kids, and adults alike.
In addition to being a brilliant meal for when the family is feeling unwell, this Chicken and Noodle Soup also makes for the best bread dipping soup! It’s filled with loads of vegetables including carrot, onion, celery and corn – but you can add in whatever vegetables you desire.
Freezing: This is a great meal to freeze and have on hand for when you aren’t well and don’t feel like cooking. If you want to freeze this meal you could do so with the noodles, but do not cook the noodles for the full 5 minutes as suggested in step 6 as they may go gluggy when you reheat this meal. Instead cook for 1-2 minutes and freeze, that way they will cook thoroughly when reheating.
Ingredients
Method
- Heat oil in a large frying pan over medium-high heat.
- Add onion and garlic, cook for 5 minutes or until soft.
- Add celery and carrot, cook for a further 5 minutes.
- Pour in the stock and bring to the boil.
- Add the chicken, corn kernels and creamed corn, simmer for 7 minutes or until the chicken is cooked through.
- Cook noodles following packet directions.
- Add the rice noodles and parsley to saucepan, stir and cook for 5 minutes.
- Season with salt and pepper. Serve.
5 comments
Smallest can of creamed corn is 125g.
Just checking the 75g quantity is correct?
Made the Chicken Noodle Soup last week…was delicious! Served with cheesy garlic bread lol
Oh yum! This Chicken Noodle Soup would be delicious with cheesy garlic bread! Thanks for sharing this idea 🙂
So hearty and perfect for this cold weather… specially when my home is colder that the outdoors… my son loved it…
How nice is a hot soup on a cold night?! Glad you and your son loved it!