chicken noodle soup

  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely sliced
  • 1 stalk celery, sliced
  • 1 litre chicken stock
  • 500ml water
  • 100g spaghetti, broken into lengths
  • 2 chicken breast fillets (500g), cut into 1cm strips
  • 2 cups (40g) baby spinach leaves
  • cracked black pepper, to serve
  1. Heat the oil in large saucepan over high heat. Add the onion, garlic and celery and cook, stirring, for 4–5 minutes or until soft.
  2. Add the stock and water and bring to the boil. Add the pasta and cook for 5 minutes or until just starting to soften.
  3. Add the chicken and cook for a further 4–5 minutes or until cooked through.
  4. Remove from heat and stir through the spinach. Sprinkle with pepper and divide between bowls to serve. Serves 4.

Click here to watch me make this soothing soup in a quick video!


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