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Chicken Noodle Soup

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250 g g chicken breast chicken breast
2 chicken stock chicken stock
1 garlic garlic
2 tbsp tbsp soy sauce soy sauce
0.5 Red chillies Red chilli
(finely diced)
0.5 red peppers red pepper
(deseeded and sliced)
175 g g pointed cabbages pointed cabbage
50 g g sweetcorn sweetcorn
125 g g rice noodles rice noodle

Chicken noodle soup

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15 min


This chicken noodle soup recipe is super speedy, making it a fantastic midweek meal. Use a combination of your favourite vegetables, and garnish with fresh chilli and coriander for extra flavour.

For the perfect wine to match, pair with our Australian Chardonnay.

  1. Cut the chicken breasts into 2cm cubes.
  2. Dissolve the stock cubes in 900ml water and bring to the boil in a large saucepan with the soy sauce, garlic and chilli.
  3. Add the chicken breast pieces and simmer for 10 minutes, until cooked through.
  4. Add the red pepper, cabbage, sweetcorn and noodles to the pan and bring the soup back up to the boil. Simmer for 3 - 4 minutes, then divide between bowls and serve immediately