Chicken Noodle Soup

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    Unsalted Butter 10.0 grams

    Unsalted Butter

    Linguine 20.0 grams


    Celery 35.0 grams


    Garlic Cloves 1.0 Unit(s)

    Garlic Cloves

    Medium Carrot 1.0 Unit(s)

    Medium Carrot

    Spring Onions 15.0 grams

    Spring Onions

    Flat Leaf Parsley 5.0 grams

    Flat Leaf Parsley

    Chicken Stock By Let's Cook 250.0 ml

    Chicken Stock By Let's Cook

    Chicken Thighs 100.0 grams

    Chicken Thighs

    • Time : 30.0 mins
    • |
    • Calories: 672.0 kcal
    • |
    • Protein : 48.0 g
    • |
    • Fat : 38.0 g
    • |
    • Carb. : 76.0 g
    Your Pantry Essentials
    Utensils: a pot |
    Pantry: salt and pepper | your preferred cooking oil | water |
    Prepare your Ingredients
    Celery: wash, cut into dices, large or small
    Carrots : wash, peel, then cut them into dices
    Spring onion: wash and dry thoroughly. Then chop it up, keeping the white bulb separate from the green leafy part. The green part is for the garnish, the white part is for the flavour to the soup
    Garlic: peel and mince
    Flat Leaf Parsley: wash, dry and chop finely.
    Start the Soup
    Heat a pot. Keep the flame to medium or even low. Add butter and melt it. You want colour of the butter to stay yellow-white and not brown. Sautee the carrots and celery, followed by the garlic and white part of the spring onion. Then add the chicken stock and water, roughly a quarter of the amount of the stock. Bring the liquid to a boil and then lower the heat to a gentle simmer. Now add in the chicken. Let it cook for about 25 - 30 minutes.

    Take out the chicken and then add the fettuccine. Boil for about 10 minutes.
    Finish and Serve
    Shred the chicken with a fork. Once the fettuccine is cooked, add the chicken back to the soup. check the seasoning.
    Garnish the soup with the spring onion leaves and chopped parsley. Serve hot.