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Chicken noodle soup

Chicken noodle soup

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This chicken and sweetcorn soup is nutritious and easy to make. And it's time-saving - multi-task while it simmers!

Cooking time: 1 hr
Serves: 4
Skill level: Easy peasy

Ingredients

Cooking the chicken in stock will give the stock extra flavour and the chicken will be succulent and flavoursome too. For a winter soup, add 1tsp chopped fresh ginger to the stock while cooking the chicken.

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4 chicken leg portions
2 carrots, sliced
1 onion, quartered
2 celery stick, chopped
2 bay leaves
1.5l chicken stock (use cubes or bouillon)
50g vermicelli
198g can sweetcorn, drained
1tbsp chopped parsley

Method

Remove the skin and any excess fat from the chicken. Place in a large pan with the carrots, onion, celery and bay leaves and then pour in the stock. Bring to the boil, cover and simmer for 45 mins until the chicken is tender.
Remove the chicken from the broth and set aside to cool slightly.
Strain the broth then return to the pan. Add the sweetcorn, bring to a simmer then crumble the vermicelli into the soup and cook for 3 mins.
Shred the chicken into bite-size pieces, add to the soup and re-heat. Season if needed and serve with chopped parsley.

Cook's tip: Cooking the chicken in stock will give the stock extra flavour and the chicken will be succulent and flavoursome too. For a winter soup, add 1tsp chopped fresh ginger to the stock while cooking the chicken. Per serving: 314 calories; 9g sugar; 7g fat; 2g saturated fat; 2.5g salt www.greengiantfresh.com

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Nutritional information per portion

Calories 314(kcal)
Fat 7.0g
Saturates 2.0g
Sugars 9.0g
Salt 2.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.