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 Kitchen Essentials
    Utensils: Pot |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Keep the chicken thighs out of the fridge 20 mins prior to cooking.

    Wash and dry the vegetables prior to chopping (as required):
    - Celery: cut into dices, large or small
    - Carrots: peel, then cut them into dices
    - Spring onion: 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: chop finely.
    : Start the Soup, Plate and Serve
    - Heat a pot. Keep the flame to medium or even low. Add the butter and melt it. You want colour of the butter to stay yellow-white and not brown. Sauté 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.

    - Shred the chicken with a fork. Once the fettuccine is cooked, add the chicken back to the soup. check and adjust the seasoning.

    Plate and Serve:
    Serve the soup, garnish with the spring onion leaves and chopped parsley. Serve hot.