Chicken Noodle Soup Recipe
Chicken Noodle Soup
- 2 Chicken Breasts
- 1 litre good quality Chicken Stock
- 400g chopped vegetables (we used: 100g green beans, 100g carrots, 100g celery and 100g corn)
- Snipped chives for taste
- Bring Stock to the boil, poach the breasts very gently until cooked about 20 minutes. Shred the chicken and set aside.
- On serving heat the stock, add the chicken, vegetables and simmer for about 5 minutes. Season well.
- Serve with a sprinkle of snipped chives.