Lunch · Easy

Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 550 g Chicken Breast, raw; 240 g Egg Noodles, dry; 1200 g Chicken Stock; 250 g Carrot; 150 g Onion; 200 g Green Peas; 10 g Garlic; 8 g Olive Oil

Chicken Noodle Soup is a familiar, easy-to-cook recipe built from everyday supermarket ingredients such as Chicken Breast, raw, Egg Noodles, dry, Chicken Stock, Carrot. It is written as a practical home version with measured portions and a dish-specific method rather than a generic template.

Protein: 31g
Energy: 346 kcal
Carbs: 41g
Fat: 6g
Time: 45 min
Serves: 6

Halal

What you need

Ingredients

Measured for 6 servings.

550 gChicken Breast, raw
240 gEgg Noodles, dry
1200 gChicken Stock
250 gCarrot
150 gOnion
200 gGreen Peas
10 gGarlic
8 gOlive Oil

Make it

Method

Cut the chicken, carrot and onion into small even pieces and mince the garlic; keep the dry egg noodles separate so they go in only after the chicken has simmered.
Cut the chicken, carrot and onion into small, even pieces so the soup cooks quickly and the spoonfuls remain balanced.
Heat the measured oil in a soup pot over medium heat. Soften the onion and carrot for 4–5 minutes, then add the garlic for 30 seconds.
Pour in the chicken stock and bring to a gentle simmer. Add the chicken and cook for about 8 minutes; avoid a hard boil, which can make lean chicken dry.
Add the dry egg noodles and peas. Simmer until the noodles are just tender, usually 6–8 minutes depending on the brand.
Check the chicken before serving. If the noodles absorb too much liquid while standing, loosen only with hot water or additional measured stock rather than extra fat.
Check the thickest chicken piece with a clean instant-read thermometer; poultry must reach 74°C before serving.
Divide the finished recipe into 6 equal servings, preferably using the final cooked weight so portioning remains aligned with the nutrition calculation.