Heat the Oil in a large saucepan – saute the Onion, Carrots and Celery until soft – remove and set aside
Using the same saucepan, add the Chicken, Bay Leaf, Thyme, Black Peppercorns and Water – bring to the boil, cover, reduce heat and simmer 25 – 30 minutes or until the Chicken is fully cooked
Remove Chicken and shred – pour the liquid through a sieve and discard the Bay Leaf, Thyme sprigs and Peppercorns – transfer back to the saucepan together with the Chicken
Add the sauteed Onion,Carrots and Celery – stir through
Add the Noodles and Peas – continue to cook for 8 – 10 minutes or until the Noodles are done – season to taste
Nutrition Facts
Chicken Noodle Soup
Amount per Serving
Calories
145.4
% Daily Value*
Fat
3.8
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2.7
g
Carbohydrates
15.2
g
5
%
Fiber
2.5
g
10
%
Sugar
3.8
g
4
%
Protein
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.