Quick chicken noodle soup recipe | delicious. magazine
There's no midweek meal more comforting than a bowl of chicken noodle soup made with fresh vegetables, shredded chicken breast and egg noodles.
Ingredients
- 20g butter
- 2 leeks, finely sliced
- 4 carrots, thinly sliced
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 10g grated fresh ginger
- 1.2 litres fresh chicken stock
- 150g medium egg noodles
- 2 cooked skinless free-range chicken breasts, shredded
- Juice 1 lemon
- Fresh flatleaf parsley leaves to garnish (optional)
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