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Chicken Noodle Soup

by East Ayrshire Council

Makes 10 portions

 

Ingredients

  • 750g Cooked farm assured chicken, chopped
  • 2L Water
  • 50g Chicken bouillon
  • 500g Carrot, grated
  • 500g Onion, chopped
  • 250g Celery, chopped
  • 100g Parsley
  • 250g Dried egg noodles

Method

  1. Measure water, bring to boil, add boullion, grated carrot, onion and celery. 
  2. Add broken dried noodles when vegetables are soft. 
  3. Add cooked diced chicken and chopped parsley.

Tips and variations

 Use whatever pasta shapes you have handy. 

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