This recipe is a general cooking guide. Ingredient brands, appliances and food-safety requirements vary by country; follow local guidance and ensure food is cooked safely.
Ingredients
- 1 tbsp oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1.5 litres chicken stock
- 400 g cooked chicken
- 150 g noodles
- Parsley, salt and pepper
Method
- Soften onion, carrots and celery in oil.
- Add stock and simmer until vegetables are nearly tender.
- Add noodles and cook according to the package.
- Stir in chicken and warm through.
- Season and finish with parsley.
Useful tip: Cook noodles separately when planning leftovers so they do not absorb all the broth.
Make It Your Own
Adjust herbs, spice level, vegetables and serving accompaniments to suit your household. Write down successful changes so the recipe becomes part of your own dependable collection.
Storage and Leftovers
Cool leftovers promptly, refrigerate in suitable covered containers and follow the food-safety guidance that applies where you live. Reheat only using an appropriate method for the dish.