Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
This soup is the ultimate in comfort food for adults and kids alike. For variety, try it with turkey instead of the chicken.
CHICKEN VEGETABLE NOODLE SOUP
Ingredients
- 1 tbsp Rapeseed oil
- 1 Leek, white and light green partonly, thinly sliced
- 2 Stalks celery, chopped
- 1 Carrot, chopped
- 4 doves Garlic, finely chopped
- 225g (8oz) Mushrooms, sliced
- 1 tbsp Freshly chopped or 1 tsp dried thyme
- 1⁄2 tsp Freshly ground blackpepper
- 1⁄4 tsp Salt
- 1.4li (2 1⁄2 pints) Chicken stock (low-fat, low sodium)
- 3 Boneless skinless chicken breasts, diced
- 40g (1 1⁄2 oz) Orzo pasta
- 410g (1can) Red kidney beans, drained and rinsed
- 225g (8oz) Lightly packed shredded spinach
Instructions
- ln a stockpot heats the on over a medium heat and cook leeks for about 5 minutes or until beginning to soften. Add the celery, carrot, garlic, mushrooms, thyme, pepper and salt and cook, stirring for about 8 minutes or until the liquid evaporates from the mushrooms and starts to turn golden.
- Add the chicken stockand bring to boil. Add the chicken and orzo, andcook, stirring occasionally for about 10 minutes or until the chicken is nolonger pink inside and the pasta is al dente. Add the spinach and beans andcook until the spinach is wilted and beans are hot.
Notes
vegetarian option: To make this soup vegetarian simply substitute vegetable stock and use 400g (14oz) diced firm tofu instead of the chicken.
