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Photo of Chicken noodle soup with basil by WW

Chicken noodle soup with basil

Total Time
15 min
5 min
10 min


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


2 stick(s), thinly sliced


2 clove(s), crushed

Chicken stock cube

3 individual

Dry angel hair pasta

100 g, broken

Cooked skinless chicken breast

250 g, chopped

Sugar snap peas

150 g, halved diagonally

Frozen corn

½ cup(s), (100g) kernels, thawed

Lemon juice

1 tbs

Fresh basil

¼ cup(s), shredded


  1. Fill and boil the kettle.
  2. Heat oil in a large saucepan over medium-high heat. Cook onion, celery and garlic, stirring, for 2–3 minutes or until onion has softened.
  3. Add stock pots and 1.5 litres (6 cups) boiling water and bring to the boil. Add pasta and boil, covered, for 2 minutes.
  4. Add chicken, peas and corn and simmer, uncovered, for 2–3 minutes or until pasta and vegetables are tender. Stir in juice and basil. Season with salt and pepper. Serve.


TIPS: Stock pots are small containers of concentrated stock (a liquid version of a stock cube). Find them in the stock aisle of most major supermarkets. If unavailable, use enough stock cubes or powder to make 1.5 litres (6 cups) stock. Suitable for leftovers. Store in an airtight container in the fridge for up to 2 days. Or freeze for up to 1 month. Add it: 2 tbs basil pesto dolloped to serve. Swap it: Pasta for 1 cup (170g) canned cannellini beans (rinsed. drained).