Site search


Ruth's Thrifty Chicken Noodle Soup

publication date: Dec 2, 2008
author/source: Ruth Wilson
Download Print

This recipe is incredibly easy and quick to make and I found it invaluable during my recent cold. It works very well as a meal to make in a batch and store in the fridge as it heats up very well in portions - ideal for a quick meal before a lecture. One portion takes about 5 minutes to reheat in the microwave - it works best if you add a little water to it before reheating.

Serves 4 (or 4 helpings for 1 person)
Time: about 30 minutes
Price: £1 per portion, less if one uses cheaper chicken (this is priced on free-range)

2 litres of water
Two tablespoons of vegetable bouillon powder or 2 crumbled chicken stock cubes
Three small onions
Four large carrots
One large free-range chicken breast
One tablespoon of finely chopped parsley (I find the dried variety in jars cheaper)
Three noodle nests

Boil the water and add the stock. If using stock cubes then crumble them up before adding them

Add the onions and carrots finely chopped and then the chicken chopped into small pieces. Add the parsley, stir and leave to simmer for 20 minutes.

Stir and taste, add more stock and parsley to taste then add the noodles. Stir and leave to simmer for 10 minutes.

Add more parsley and stock to taste and more water if needed. And it is ready!


If you've enjoyed this article why not visit the Beyond Baked Beans page on Facebook where you can contribute your own tips and recipes.