Chicken Noodle Soup
- 1 Knorr Chicken Stock Cube
- 2 cooked chicken breast fillet
- 2 carrots
- 75 g uncooked spaghetti broken into pieces
- 2 bunches spring onions washed
- 100 g cheddar cheese block grated
- 1.25 l boiling water
- small handful parsley washed dried
- black pepper to taste
Using a fork shred the chicken breast into bite-sized pieces. Peel the carrots, discarding the skin and still using the peeler, carefully peel thin strips along the whole length.
Chop the spring onions finely. Chop the parsley and mix with the grated cheese.
Bring the Knorr Chicken Stock Cube 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.
Cook for another 5-6 minutes or until the pasta is done to your liking. Check seasoning, adding freshly ground black pepper to taste or more stock if you like more broth.
Ladle into warmed bowls. Sprinkle the cheese and parsley mixture on top. Delicious with a chunk of crusty bread.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||351.28 kcal|
|Protein (g)||25.07 g|
|Sugar (g)||3.74 g|
|Fat (g)||17.18 g|
|Fibre (g)||3.22 g|
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