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Chicken noodle soup

By Abigail Donnelly

Serves 2 - 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

1 x 700 g packet Woolworths chunky vegetable soup mix
2 T olive oil
salt, to taste
2 cups Woolworths fresh chicken stock
400 g free-range chicken breasts
100 g rosmarino pasta

Method

1. Preheat the oven to 180°C. Place the soup mix onto a baking tray, drizzle with olive oil and season. Cover with foil and roast for 30 minutes.
2. Heat the chicken stock in a large saucepan. Poach the chicken in the stock until tender, about 7–10 minutes. Remove from the stock and allow to cool slightly, then shred.
3. Prepare the rosmarino pasta according to package instructions, then transfer the vegetables to the broth and add the pasta. Serve with the shredded chicken.

Find more soup recipes here.