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Prep Time: 0 Minutes Cook Time: 47 Minutes |
Ready In: 47 Minutes Servings: 4 |
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A very quick recipe for a delicious soup. Subtitute the peas for broad beans for a more substantial feeling soup, or add 2 medium carrots that have been diced for a little extra. Ingredients:
4 small skinless chicken breasts, diced |
2 pints boiling water |
2-3 chicken stock cubes |
1 medium onion, chopped |
80g garden peas (frozen is fine) |
black pepper |
2 teaspoons dried parsley (or handful of fresh parsley, chopped) |
65g rice noodles |
Directions:
1. Put the stock cubes into a med-large heavy bottomed saucepan.
2. Boil the kettle and pour boiled water over the stock cubes - stir well.
3. Add the chicken, onion and seasonings.
4. Bring to the boil and reduce the heat to a simmer. Cook for around 30-35 minutes or until the chicken is tender.
5. Add the peas (the carrots would go in now) and simmer for a further 10 minutes.
6. Stir in the noodles, leave for 5 minutes and serve.
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