Chicken noodle soup receipe

Chicken noodle soup receipe

Simple n yummy :)

Jinith John Joseph


  1. 1 Tablespoon Sunflower Oil
  2. 1 Onion , finely chopped Slice
  3. 1 Clove Garlic , peeled , very finely chopped
  4. 1 Litre Chicken Stock
  5. 75 Grams vermicelli tagliati
  6. 2 chicken breast fillets
  7. 1 Bunch flatleaf parsley , freshly chopped
  8. 1 Teaspoon black pepper , ground


30 mins
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    Heat the oil in a large saucepan and fry the onion over a low heat for 4-5 minutes stirring ocassionally until softened but not coloured.

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    Add the garlic and fry for a further 2 minutes stirring occasionally. Pour over the stock, 300ml water and bring just to the boil. Stir in the vermicelli and simmer for 5 minutes. Add the shredded chicken and parsley and cook for 2-3 minutes to warm through.

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    Season to taste and serve with hot crusty bread. To freeze, cool completely and transfer to a freezerproof container. Seal, label and freeze for up to 3 months.

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    Defrost before reheating thoroughly before serving - you may need to add 100ml extra hot chicken stock while reheating as the noodles and chicken will absorb some of the stock during reheating.

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