Chicken noodle & pea soup

Chicken noodle & pea soup

A quick and easy recipe to get you through the week, and it’s low fat!

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 15 mins

Method

  1. Heat the chicken stock in a pan, add the vermicelli, chicken and peas and cook until pasta is just tender. Season, stir the parsley through and serve.

Per serving

219 kcalories, protein 25g, carbohydrate 24.8g, fat 2.9 g, saturated fat 0.9g, fibre 2.7g, salt 1.33 g

Recipe from olive magazine, November 2006.

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Latest comments and suggestions

  • 21 November 2007

    tastytash rated and commented on this recipe

    2 stars

    Bland, bland, bland. This had absolutely no flavour and was so boring. We added some tobasco sauce and some soy sauce which gave it a bit more of a kick but otherwise still a very boring meal. Will not be makinh again.

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  • 29 July 2008

    SparklyJellyBaby commented on this recipe

    Really yummy!! Have just used some leftover chicken to make a quick and low fat meal after work and I am really impressed!! Much better than a packet mix any day. I added quite a lot of pepper and a teaspoon of soy sauce which gave it a bit more flavour. Will definitely make this again!!!

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  • 27 January 2009

    buymoregetless commented on this recipe

    yuuuum add some ginger n chili for a kick

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  • 13 January 2010

    Fionan rated this recipe

    4 stars

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  • 16 August 2010

    Mrs Torode rated and commented on this recipe

    4 stars

    I threw in some chilli flakes and a squeeze of lemon - also added some dried tarragon and found it a great and quite healthy supper. Also a good way to get rid of some leftover roast chicken.

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  • 14 December 2010

    Beth rated and commented on this recipe

    3 stars

    Chucked in some tabasco to pep it up a bit. This is like a nigel slater recipe which is much better which uses mint, corriander and lemon.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 15 mins

Ingredients

  • chicken stock fresh, cube or concentrate, made up to 750ml
  • 50g vermicelli pasta, broken into pieces
  • 1 cooked chicken breast , shredded
  • 100g peas
  • a small bunch of parsley , chopped
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Per serving

219 kcalories, protein 25g, carbohydrate 24.8g, fat 2.9 g, saturated fat 0.9g, fibre 2.7g, salt 1.33 g

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