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Chicken noodle soup by Pinch of Nom
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"What a classic! Sometimes you can’t beat a warm, soothing bowl of soup. Packed with filling noodles and veg, this is a perfect lunch or evening meal. It’s so simple to throw together, yet tastes just like comfort should. You can also make it in bulk, portion and freeze ahead for an easy soup, ready for heating and eating on the go." - Pinch of Nom
ow-calorie cooking spray
300g boneless chicken thighs or breast (skin and visible fat removed), cut into thin strips
½ small leek, washed, trimmed and cut into thin strips
1 medium carrot, cut into thin strips
1 litre chicken stock (2 chicken stock pots dissolved in 1 litre boiling water)
50g sugar snap peas, each cut into 3 pieces
75g sweetcorn kernels (tinned or frozen)
1 heaped tsp chopped fresh thyme
1 tbsp chopped fresh parsley
1 x 60g nest medium egg noodles
2 tbsp white wine vinegar
sea salt and freshly ground black pepper
1. Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the chicken and fry for 4–5 minutes, until the chicken is cooked.
2. Add the leek and carrot to the pan and cook for 2–3 minutes until soft, then add the stock, sugar snap peas and sweetcorn. Stir in the thyme and parsley and bring to the boil.
3. Break up the noodles into smaller pieces and add them to the pan. Simmer for 4 minutes, then stir in the white wine vinegar. Season with a little pepper, add salt to taste (if needed), then serve.
This recipe was first published in April 2019.