Quick Chicken Noodle Soup

20 min · Easy · Serves 4

320 kcal per serving · 26g protein

Shredded rotisserie chicken simmered in golden broth with tender egg noodles, carrots and celery. The cheat-mode version of the classic.

Ingredients

• 1400 ml Chicken broth
• 520 g Chicken breast
• 160 g Egg noodles
• 200 g Carrots
• 120 g Celery
• 4 tsp Fresh parsley
• 4 pinch Salt

Method

1. Prep the Vegetables

   

   Peel and dice the carrots and celery into small even cubes.

2. Simmer the Base

   

   Bring the chicken broth to a simmer in a large pot — small bubbles rising gently, not a rolling boil. Add the carrots and celery and cook for 5 minutes until starting to soften.

3. Add the Noodles

   

   Stir in the egg noodles and cook 5–6 more minutes until tender.

4. Add the Chicken

   

   Stir in the shredded chicken and warm through for 2 minutes. Taste and add salt if needed.

5. Serve

   

   Ladle into bowls and scatter the chopped parsley over the top.