This chicken noodle soup is incredibly easy but it’s best to prepare in advance and allow the broth to cook through as you will get a better depth of flavour.
This also reheats really well so makes a great next day lunch too!
Ingredients: serves 6
1/2 tbsp. coconut oil
800g chicken breasts
2 onions, diced
3 carrots, diced
3 stalks celery, diced
1 clove garlic, finely diced
3 litres of boiling water
3 nests wholewheat egg noodles
Grill the chicken breasts for about 20 minutes, turning once. They are ready when there is no pink left in the middle. Once ready shred them into bite sized pieces using two forks.
Meanwhile chop all the vegetables. Melt the coconut oil in a large stock pot/ soup pan and add the vegetables. Gently fry for about 5 minutes until starting to soften.
Next add the chicken and the water, stir and leave to simmer, partially covered, on a low heat for an hour (or more). If you need to add more water then feel free. This should make a lovely chicken broth.
When you are nearly ready to eat simply add the noodles to the pan, turn up the heat and cook as per the packet instructions (normally 5-10 minutes). Then serve!