Chicken Zoodle Noodle Soup
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 carrot
- 2 celery sticks
- 1 leek
- 2 garlic cloves, crushed
- 2 litres / 8 cups chicken and vegetable stock
- 1/2 tsp thyme
- 150g cooked chicken
- 4 tbsp sweetcorn
- 2 spring onions
- 75g dried egg noodles
- 2 small courgettes, spiralized
- 1 tsp soy sauce
- To garnish: coriander, chilli flakes
Method
- Finely chop the carrot, celery and leek and add to a large saucepan with the crushed garlic cloves. Pour in the chicken stock and add the thyme. Bring to the boil and simmer on low for 10 minutes or until the veg has softened.
- Add the cooked chicken, sweetcorn, spring onions, egg noodles, spiralized courgette and soy sauce and continue to simmer for 4-5 minutes.
- Garnish with coriander (and chilli flakes for the adults!) and serve immediately.