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Chicken and vegetable soup

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB2, B3, B6, H, E
    MineralsFluorine, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 1/2 Woolworths Country Style roast chicken

    3. 1 litre (4 cups) Campbell's chicken stock

    4. 140g (2 cakes) Fantastic plain instant noodles

    5. 1 small head broccoli

    6. 1 cup (150g) frozen peas and corn

    Instructions Jump to Ingredients ↑

    1. Pull meat from the chicken and tear into bite-sized pieces.

    2. Bring stock to the boil in a saucepan over medium heat.

    3. With your hands, break up the noodles into large pieces. Cut the florets from the broccoli, then break into smaller, bite-sized pieces so they resemble small "trees".

    4. Add the noodles and vegetables to the stock in the saucepan. Cover, then bring back to the boil. Boil, uncovered, for 2 minutes.

    5. Stir in the chicken and heat through. Cool slightly, then ladle soup into four serving bowls.

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