Quick Chick and Noodle Soup

cooking-time15min cooking-servings4 SERVINGS


  • 2 tbsp extra-virgin olive oil
  • 2 nos carrots, peeled and chopped
  • 1 white radish, peeled and chopped
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 2 bay leaves, fresh or dried
  • Salt and pepper, to taste
  • 1.5l chicken stock
  • 500g Sadia One by One Chicken breast (skinless), diced
  • 300g egg noodes or elbow macaroni, or Fettuccine
  • A handful fresh parsley, chopped


  1. Place a large pot over moderate heat and add extra-virgin olive oil
  2. Add bay leaves and sauté chopped vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to the boil
  3. Add diced chicken and return soup to the boil
  4. Simmer chicken and vegetables for 8 minutes and add noodles
  5. Cook a few more minutes or until noodles are tender. If using macaroni, parboil separately before adding in soup. If using Fettuccine, you probably have to break them into shorter strands!
  6. Stir in parsley and dill, remove bay leaves and serve.

One by One Chicken Breast (Skinless)

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