Chicken Noodle Soup

Chicken Noodle Soup

By: Raquel Neofit

Not just is chicken noodle soup ideal to batch make. Keep it in the refrigerator for up to 5 days or pop it straight in the freezer!

Ingredients

• 2 tablespoon olive oil
• 1 onion, peeled & diced
• 1 leek, cut, cleaned & slicedup
• 2 potatoes, peeled & diced
• 2 carrots, peeled & diced
• 2½ litres chicken stock
• 5 skinless chicken thigh cutlets
• 2 cups kale
• 100g thin noodles
• Handful parsley, approximately sliced
• Handful parsley, approximately sliced

Method

• Place olive oil in a soup pot over medium-high heat.
• Add onion, leek, potatoes, carrots and sauté for 6 mins
• Add onion, leek, potatoes, carrots and sauté for 6 mins
• Remove the chicken bones and disposeof them. Place chicken back in the pot.
• Add kale, noodles and parsley and cook for a evenmore 5 minutes.
• Add kale, noodles and parsley and cook for a evenmore 5 minutes.
• Tip: Barley is a excellent addition to this soup.