Chicken Noodle Soup

There are few things more comforting than a warming bowl of soup, especially one you've made from scratch. Tender chicken, veg and delicate herbs are spiralled with noodles for a classic broth that looks and smells vibrant and fresh. This dairy-free chicken noodle soup can also be frozen so makes the ideal meal for busy weekday evenings!

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 4 people

Preparation

1. Heat the oil in a large, lidded pan over a medium-high heat and sear the chicken pieces on one side for 5-6 mins. Turn and repeat; set aside.

2. Add the onion, carrot and celery, and sauté for 10 mins until softened. Add the garlic and cook for 1-2 mins.

3. Return the chicken to the pan. Add the stock, herb sprigs and bay leaves; season. Bring to the boil; reduce to a simmer. Partially cover; cook for 20 mins, skimming off any scum. Turn off the heat.

4. Remove the chicken and shred into bite-sized pieces. Strain the soup into a clean pan; discard seasonings. Add the chicken, heat to boiling and add the linguine. Cook for 2 mins. Add the beans and spinach; cook for 1 min. Ladle into bowls, adding black pepper and parsley, if you like.

Freezing guidelines: Strain the soup (step 4) into a freezer-safe container; discard seasonings. Add the chicken. Cool, cover and freeze. To serve, defrost in the fridge overnight; heat to just boiling. Add the noodles and follow as above.

Ingredients

Ingredients

Preparation

1. Heat the oil in a large, lidded pan over a medium-high heat and sear the chicken pieces on one side for 5-6 mins. Turn and repeat; set aside.

2. Add the onion, carrot and celery, and sauté for 10 mins until softened. Add the garlic and cook for 1-2 mins.

3. Return the chicken to the pan. Add the stock, herb sprigs and bay leaves; season. Bring to the boil; reduce to a simmer. Partially cover; cook for 20 mins, skimming off any scum. Turn off the heat.

4. Remove the chicken and shred into bite-sized pieces. Strain the soup into a clean pan; discard seasonings. Add the chicken, heat to boiling and add the linguine. Cook for 2 mins. Add the beans and spinach; cook for 1 min. Ladle into bowls, adding black pepper and parsley, if you like.

Freezing guidelines: Strain the soup (step 4) into a freezer-safe container; discard seasonings. Add the chicken. Cool, cover and freeze. To serve, defrost in the fridge overnight; heat to just boiling. Add the noodles and follow as above.