Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 2 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
2
- 2 carrots (diced)
- 1 celery stalk (diced)
- 1/2 brown onion (diced)
- 250grams chicken breast fillets
- 1tablespoons extra virgin olive oil
- 1 cup salt-reduced chicken stock
- 1 cup flat rice noodles (cooked)
- 2 cup baby spinach leaves
Nutrition per serving
2560kJ / 610Cal
2560 Kilojoules or 610 Calories
29% of daily energy intake*
Protein
39.8grams
Fat
13.0grams
Carbs
83.0grams
Sugars
7.8grams
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
Heat oil in a large saucepan over low heat. Add onion, carrot and celery and cook, stirring, for 10 minutes or until softened.
Step 2 of 4
Meanwhile, fill food flasks with boiling water and set aside.
Step 3 of 4
Add chicken, stock and 3 cups cold water to saucepan. Cover, bring to the boil, then reduce heat to low and simmer for 20 minutes. Transfer chicken to a plate. Using 2 forks, shred chicken, then return to saucepan. Add noodles and spinach and cook, stirring, for a further 2 minutes or until spinach has just wilted and noodles are warmed through.
Step 4 of 4
Drain water from flasks and dry well. Ladle in soup and serve.
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