Chicken noodle soup







Cook Time

25-35 Min


  • 900ml/1 1 ⁄ 2pt chicken stock
  • 1 bay leaf
  • 4 spring onions, sliced
  • 225g/8oz button mushrooms, sliced
  • 100g/4oz cooked skinless chicken breast, thinly sliced
  • 50g/2oz soup pasta such as orzo or ditalini
  • 150ml/5fl oz dry white wine
  • 1 tablespoon chopped fresh flat-leaf parsley
  • salt and ground black pepper
  • Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock.
  • Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.
  • Add the pasta, cover and simmer for 7–8 minutes.
  • Just before serving, add the wine and parsley, heat the soup through for 2–3 minutes, then check the seasoning and adjust if necessary. Serve hot.
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