Chicken Noodle Soup

My second dish of the day.  Also cooked for lunch.  My younger children, preferred this to the roasted veg, although it didn't stop my husband having some too.  Nice and light the husband was able to have a largeish bowl of this before tucking into the roasted veg.  Very easy to make.  I love one pot dishes.

This recipe can be found in the July Issue of Slimming World Magazine on Page 71.

CHICKEN NOODLE SOUP

Ingredients

1 garlic clove, finely chopped

2 onions, finely chopped

3 celery sticks, cut into small cubes

1 courgette, cut into small cubes

2 carrots, peeled and cut into small cubes

1.2l chicken stock

150g dried fine egg noodles, broken up

400g cooked chicken

a small handful of fresh flat-leaf parsley, finely chopped

salt and freshly ground black pepper

Method

1. Put the garlic, onions, celery, courgette, carrots and chicken stock in a pan and bring to the boil over a high heat.

2. Reduce the heat to medium, cover and simmer for 12-15 minutes or until the vegetables are tender, adding the noodles for the final 2-3 minutes of cooking time.

3. Stir in the chicken and the parsley, season well and simmer for 3-4 minutes, or until the chicken is piping hot throughout.

Enjoy x