Chicken Vegetable Noodle Soup Recipe

Cut into bite size pieces.

Chicken vegetable noodle soup recipe. Add the bay leaf zucchini and some salt and pepper. Cook the soup for 20 25 minutes until the chopped potatoes are soft and the thyme leaves fall from the stem. Add the noodles vegetable stir fry spring onions chilli and chicken.

Remove chicken meat from bones. Add the zucchini and carrot noodles to the soup. Add the carrots celery and onions.

Cook partially covered 3 to 4 minutes. Put the kettle on. Put the gravy in a jug and make up to 1 litre with boiling water from the kettle.

Cover and simmer for 15 20 minutes or until vegetables are tender. Add olive oil carrots potatoes tomatoes oregano thyme salt pepper and cook for another 10 minutes. Once the garlic is fragrant about 1 minute add the shredded chicken and broth.

Chop the leftover chicken into small pieces. Add chicken legs carrots onion celery and bay leaf. Season with salt and pepper.

Bring the soup to a boil then reduce to a lively simmer and cover the pot. Step 1 heat a soup pot with the evoo over medium high heat. In a 4 quart pot combine broth soup water thyme salt and pepper.