Halal Chicken And Vegetable Noodle Soup Recipe

About this recipe

A hearty and comforting dinner option featuring tender halal chicken, fresh vegetables, and soft noodles in a flavorful broth. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 1 Kg Harry & Percy British Salad Potatoes
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 2 X 150G Amoy Straight To Wok Singapore Noodles
• - Tata Salt

Instructions

1. 1. In a large pot, combine 500 g halal chicken pieces, 2 peeled and diced potatoes, and 1 liter of chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes until the potatoes are partially cooked.
2. 2. Add 1 diced onion and 200 g of mixed frozen vegetables to the pot. Continue to simmer for another 10 minutes until the vegetables are tender.
3. 3. Stir in 150 g of noodles and cook for 5-7 minutes, or until the noodles are soft and cooked through.
4. 4. Season the soup with 1 tsp salt, or to taste, and stir well.
5. 5. Serve the soup hot, garnished with fresh herbs if desired.