This tasty chicken noodle soup is low-fat and filling – Perfect!
Ingredients
- 1 litre Massel chicken style liquid stock
- 4 cups water
- 2 (about 200g each) chicken breast fillets
- 250g Desiree potatoes, chopped
- 1 carrot, peeled, cut into 3cm sticks
- 2 celery sticks, diagonally sliced
- 150g green beans, cut into 3cm pieces
- 2 packets dried instant noodles
- 1/4 cup flat-leaf parsley leaves, chopped
Method
- Step 1Heat stock and water in a saucepan over medium heat until liquid just comes to a simmer. Add chicken. Cook for 12 minutes or until cooked through. Remove chicken to a plate. Allow to cool slightly. Shred.
- Step 2Return stock mixture to a simmer. Add potatoes. Cook for 10 minutes. Add carrot, celery and beans. Simmer for 2 minutes. Add noodles and chicken. Simmer for 3 minutes or until vegetables are tender. Stir in parsley, and salt and pepper. Serve.
Nutrition
1695 kj
Energy
13.6g
Fat Total
5.6g
Saturated Fat
6.6g
Fibre
31.5g
Protein
73mg
Cholesterol
369mg
Sodium
35.4g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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