Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 Woolworths barbecue chicken
- 20grams butter
- 220grams dried thin egg noodles
- 3 sprig dill, stripped (stalks reserved)
- 1 large carrot, sliced lengthways (offcuts reserved)
- 1 leek, trimmed, thinly sliced (offcuts reserved)
- 1tablespoons lemon juice
- 1 lemon, cut into slices (to serve)
- 1 garlic clove, crushed
Nutrition per serving
2900kJ
Protein
49.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Remove meat from chicken, discarding skin (or see tip). Shred meat and set aside. Place chicken bones into a large saucepan with stripped dill stalks and offcuts from leek and carrot. Cover with 2L of water and simmer over medium-high heat for 15 minutes.
Instruction tip
Tip:For an indulgent soup topper, spread chicken skin onto an oven tray lined with baking paper and roast at 180 degrees celsius for 5 minutes or until crisp.
Step 2 of 4
Meanwhile, melt butter in a large pan over medium-low heat. Add leek, carrot and garlic and cook for 8 minutes or until leek is soft.
Step 3 of 4
Strain stock, discarding the solids. Add 1.5L of the stock to leek mixture and bring to a simmer. Add noodles and simmer for 3 minutes or until noodles are tender.
Step 4 of 4
Add chicken meat and simmer for 2 minutes or until heated through. Add lemon juice and season to taste. Ladle soup into bowls, top with lemon slices and sprinkle with reserved dill tops to serve. Note: you will need a Barbecue Chicken for this recipe
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.