Chicken Noodles Soup

Serves 4

1 tbsp olive oil
5 oz thin egg noodles
2 large chicken breasts, cubed
1 clove garlic, crushed
1 onion, chopped
1 carrot, sliced
3 green onion, sliced thinly
6.5 cups of chicken stock
Salt and pepper

Heat the olive oil in a large pot. Add the chicken, garlic and onions and fry for about 5 minutes. Then add the stock and carrots and simmer for about 5 minutes, before adding the egg noodles. Continue to simmer for a further10 – 15 minutes or until the chicken is cooked through and the noodles are tender. Sprinkle with the green onions and serve immediately with crusty bread.

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