Chicken, Spinach & Noodle Soup

Source: Coles Magazine
Serves: 8 - Prep 15 minutes - Cook 25 minutes

2 litres chicken stock
2 chicken breast fillets
200 g macaroni
1 bunch spinach, trimmed, washed, chopped
1/2 cup shaved parmesan

  1. Place stock and 2 cups water in a large saucepan. Heat on high until boiling. Reduce heat to low and add chicken breasts. Simmer gently for 10 mins, or until cooked through. Remove from stock and, when cool enough to handle, shred finely.
  2. Bring stock to boil. Add macaroni and cook for 10-15 mins, or until al dente. Remove from heat. Return chicken to pan with spinach. Sit for 5 mins, or until spinach has wilted.
  3. Serve soup in bowls and sprinkle with parmesan to taste.

Vic Lic

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