Chicken Noodle Soup Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 13To prep: 10 minutesTo cook: 35 minutesDifficulty: Easy Nutrition per servingKilojoules: 1359Calories: 325Protein: 31gFat: 11.8gSaturated Fat: 2.9gCarbohydrates : 20.3gCarbohydrates per 100g: 3.06gFibre: 7gSodium: 479mgPotassium: 858mg Ingredients 500g chicken thigh, fat trimmed, diced 1 tablespoon olive oil 1 brown onion, finely diced 2 celery stalks, diced 2 carrots, diced 2 cloves garlic, crushed 1.5L chicken stock, salt reduced 1 tsp dried thyme 1 bay leaf 100g high-protein pasta 1 cup baby spinach, roughly chopped 2 tablespoons fresh parsley, chopped Black pepper to taste Method Heat olive oil in a large casserole pot over medium heat. Add onion, celery and carrot. Cook for 5 minutes until softened. Add garlic and cook for 1 minute. Add chicken and cook for 3–4 minutes until lightly browned. Pour in stock, thyme and bay leaf. Bring to the boil, then reduce heat and simmer for 15 minutes. Add pasta and cook according to packet directions (usually 6–8 minutes). Stir through spinach and parsley until wilted. Remove bay leaf, season with black pepper and serve.
