Chicken & Bean Soup

  • 27 Jan - 02 Feb, 2018
  • Mag The Weekly
  • Cookery


· 2tsp olive oil
· 1 onion, chopped
· 800ml vegetable stock
· 75g rice noodles
· 150g cooked chicken, shredded
· 150g green beans
· Coriander and parsley, to garnish
· Lime wedges, to serve


Heat oil in a pan and gently fry the onion until golden brown. Add stock to the pan and mix in beans, noodles and chicken, and stir. Bring the pan to a boil, then cover and reduce the heat to a low simmer for 10 minutes, stirring occasionally. Once the soup has thickened and the pasta and vegetables are all cooked, garnish with some coriander and parsley, and serve immediately.