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Hannah's chicken noodle soup

A warming chicken soup

30 mins
10 ingredients
$1.67 / person
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Hannah's chicken noodle soup

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Serves = 5

  • ½ bunch spring onions (finely sliced)
  • 4 cloves garlic, crushed
  • 1 Tbsp crushed ginger
  • 1 cup frozen corn
  • 1 Tbsp Extra virgin olive oil
  • 300g chicken breast, cut into very large portions
  • 4 cups (1L), reduced salt chicken stock
  • 2 carrots, diced
  • 125g frozen spinach
  • 60g dried thick egg noodles

It’s this easy

  • Heat a large pot over a medium heat, and add the olive oil
  • Add the spring onions, ginger and garlic to the preheated pot, and gently stir until the garlic becomes fragrant and the spring onions soften (about 2 minutes)
  • Add the diced carrots and the frozen corn, and stir in with the spring onion and garlic for 2 minutes
  • Add the reduced salt chicken stock to the pot and mix with the cooked vegetables
  • Carefully add the raw chicken breast pieces to the pot and cover the pot with a lid
  • Bring the stock to the boil and then reduce the heat so that it is just simmering (small rolling bubbles), and allow it to simmer for 15 minutes, until the chicken is cooked through
  • Using tongs or a fork, carefully remove the chicken, and place in a medium sized bowl. Using two forks, shred the chicken into thin strips. You could also use a knife and chop the chicken into thin pieces
  • Add in the frozen spinach, and the shredded chicken and stir until the spinach is no longer frozen, and is distributed evenly throughout the soup, roughly 2 minutes
  • (Optional) before adding the noodles, remove the pot from the heat and allow it to cool slightly. Using a stick blender, roughly chop the soup mixture. The aim is to roughly chop, rather than blend to a smooth consistency. Be mindful that blending hot food can be dangerous due to spills and splashes, ensure that you are using an appropriate container to minimise spills and splashes. Return the pot to the heat and bring the soup back to a simmer
  • Roughly break up the egg noodles (about 2 cm long pieces) and add to the pot, cook the noodles with the vegetables and chicken stock for around 3-5 minutes, until the noodles are just cooked


  • You could substitute other vegetables, such as carrot, cauliflower or zucchini for the corn in this recipe
  • If you can't find spring onions, substitute with a white or brown onion, finely chopped instead


Nutrition information (per serve)

  • Energy (916kJ)
  • Protein (19.6g)
  • Total fat (6.0g)
  • Saturated fat (1.3g)
  • Carbohydrate (20.5g); Starch (12.5g); Sugars (8.0g); Added sugars (0.1g), Free Sugars (0.1g)
  • Dietary fibre (5.0g)
  • Sodium (584mg)
  • Calcium (54mg)
  • Iron (2.0mg)


Contains: Gluten, Wheat, FODMAPs.
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Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
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  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

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