Warming Chicken Noodle Soup

Warming Chicken Noodle Soup

Serves: 4-6


  • 1 tbsp olive oil
  • 1 leek, sliced thinly
  • 1 brown onion, diced finely
  • 2 large carrots, sliced in rounds
  • 3 celery stalks, sliced thinly
  • 2 garlic cloves, minced
  • ¾ C sweet corn kernels
  • 120g baby spinach leaves
  • 1/4 C parsley, finely chopped
  • 350g chicken breast fillets, diced
  • 5L chicken stock
  • 1 lemon, juiced
  • 200g egg or vermicelli noodles
  • Salt and pepper, to taste


  1. Heat oil in a large saucepan over medium heat. Add Onion and cook for 2 minutes. Add garlic, celery and carrots and cook, stirring often for 5 minutes.
  2. Add stock, cover and bring to the boil. Reduce heat and simmer covered for 15 minutes.
  3. Add chicken and corn. Simmer for 20 minutes or until chicken is cooked through.
  4. Add noodles. Cover and cook, stirring occasionally to break up noodles for 6-8 minutes or until noodles are tender.
  5. Stir in spinach and parsley and allow to wilt in the soup. Season with salt and pepper.
  6. Serve soup warm on its own or with a slice of toast!


Image credit – @thewoodenskillet


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