Super easy chicken noodle soup
1 medium, finely chopped
Chicken stock cube
4 individual, add 2L (8 cups) boiling water
120 g, small variety
Vegetable mix, non-starchy, frozen
300 g, (peas, carrots and corn)
Canned diced tomatoes
1 400g can, (1x400g can)
Cooked skinless chicken breast
180 g, finely chopped
Grated parmesan cheese
¼ cup(s), finely chopped, finely sliced
- Melt butter in a large stockpot over medium-low heat. Add onion and cook, stirring, for 10 minutes or until onion is soft and translucent.
- Add chicken stock and bring to the boil. Stir in pasta, frozen vegetables and tomatoes and cook 7 minutes or until pasta is just tender.
- Stir in chicken, cheese, lemon juice and chives. Season to taste with salt and pepper and cook 1 more minute to heat through.