Chicken and vegetable noodle soup

Nutrition Facts

Amount Per Serving

Calories 587 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 35mg12%

Sodium 106mg5%

Potassium 866mg25%

Carbohydrates 100g33%

Fiber 10g42%

Sugar 11g12%

Protein 23g46%

Vitamin A 5782IU116%

Vitamin C 50mg61%

Calcium 117mg12%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

A hearty, healthy soup to keep you in tip-top shape

Cook Time30

Course: Main Course, Soup, Supper

Servings: people

Calories: 587kcal

Author: Melissa Hemsley

1 tbsp ghee or butter
1 large leek or onion diced
3 garlic cloves finely chopped
1.2 litres vegetable stock or bone broth
1 big handful of a mix of fresh herbs, like parsley and dill leaves and stems chopped
1 tbsp fresh thyme leaves or 1tsp dried
1 bay leaf dried or fresh
2 celery sticks diced
2 carrots thinly sliced
2 handfuls of 2cm chunks of root veg like sweet potato, squash, pumpkin, potato or (in the summer) courgette
400 g noodles or spaghetti, any type
1 tsp olive oil
300 g mix of cabbage, rainbow chard and/or chard stems finely chopped and leaves shredded
300 g leftover shredded chicken
Juice of 1/4 lemon or 1tsp apple cider vinegar
2 big handfuls of frozen peas or sweetcorn
Sea salt and black pepper

In a large wide saucepan, heat the ghee or butter and fry the leek or onion over a medium heat for eight minutes while you prep everything else. Add the garlic and fry for another minute.
Add the stock or broth, chopped parsley or dill stems, thyme, bay leaf, celery, carrot, root veg and some salt and pepper, pop the lid on and cook for 15 minutes until the carrot is almost tender.
Meanwhile, cook the noodles in a separate pan until almost tender (check the label for suggested timings), then drain and rinse under cold water to stop them cooking further. Toss with the olive oil to stop them clumping and set aside.
Back to your soup pan: add the chopped cabbage and chard stems, shredded chicken, lemon juice or vinegar and cook for a few more minutes.
Add the chard leaves, frozen peas or sweetcorn and cooked noodles for a final two minutes so that the chard wilts, the peas cook and the noodles heat through. Season to taste and serve up straight away, topped with the fresh herb leaves.