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Chicken Noodle Soup

5th December 2019


  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped (1tbls of dried onion flakes or powder)
  • 1 medium carrot, diced and 1 large stick celery, thinly sliced or grated,
  • 250g chopped frozen vegetables
  • 1 medium potato, peeled and diced
  • cups (1.5 litres) Stock Chicken stock
  • 300g cooked BBQ chicken meat, chopped
  • 2 packets of 2 minute noodles
  • 2 tbls fresh chopped flat leaf parsley leaves or 1tbls dried parsley


  1. Heat oil in a saucepan over medium heat until hot. Add onion and cook, stirring often, for 3 minutes. Add carrot, celery (or frozen vegetables) and potato and cook, stirring often, for 5 minutes.
  2. Add stock, cover and bring to the boil. Reduce heat, cover and simmer for 15 minutes.
  3. Add chicken and noodles, partially cover and cook for 2-4 minutes
  4. Stir through parsley. Season to taste.

Per serve: 1200kJ, 21g protein