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Chicken Noodle Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 cooked chicken breast fillet
  • 2 carrots
  • 75 grams uncooked spaghetti broken into pieces
  • 2 bunches spring onions washed
  • small handful parsley washed dried
  • 100 grams cheddar cheese block grated
  • 10 grams Knorr Chicken Stock Cube dissolved in
  • 1.25 litres boiling water
  • black pepper to taste

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

350kcal

Energy (kJ)

1466kJ

Protein (g)

25.4g

Carbohydrate incl. fibre (g)

22.5g

Carbohydrate excl. fibre (g)

19.4g

Sugar (g)

3.6g

Fibre (g)

3.1g

Fat (g)

17.6g

Saturated fat (g)

8.1g

Unsaturated fat (g)

8.1g

Monounsaturated fat (g)

5.8g

Polyunsaturated fat (g)

2.2g

Trans fat (g)

0.0g

Cholesterol (mg)

77mg

Sodium (mg)

656mg

Salt (g)

1.64g

Vitamin A (IU)

6159IU

Vitamin C (mg)

15.3mg

Calcium (mg)

258mg

Iron (mg)

2.10mg

Potassium (mg)

493mg

Total

1401kcal

5865kJ

101.8g

90.1g

77.7g

14.4g

12.4g

70.3g

32.2g

32.6g

23.2g

8.7g

0.0g

306mg

2625mg

6.57g

24636IU

61.2mg

1031mg

8.39mg

1972mg


  • 1 Using a fork shred the chicken breast into bite-sized pieces.
  • 2 Peel the carrots, discarding the skin and still using the peeler, carefully peel thin strips along the whole length.
  • 3 Chop the spring onions finely.
  • 4 Chop the parsley and mix with the grated cheese.
  • 5 Bring the stock back to the boil in a saucepan, drop in the spaghetti and stir to make sure it does not stick together. Cook for 5 mins, then add the carrot, spring onion and the chicken.
  • 6 Cook for another 5-6 minutes or until the pasta is done to your liking.
  • 7 Check seasoning, adding freshly ground black pepper to taste or more stock if you like more broth.
  • 8 Ladle into warmed bowls. Sprinkle the cheese and parsley mixture on top. Delicious with a chunk of crusty bread.