- Published on Wednesday, 17 April 2013 14:47
- Written by allrecipes.asia
1 tablespoon (15ml) vegetable oil
1 medium onion, coarsely chopped
3 medium carrots, peeled and diced
1 medium celery stalk, diced
3⅓ cups (835 ml) salt-reduced chicken stock
1 can (400 g) diced tomatoes
250 g bone-in chicken breast, skin removed
1 small turnip or parsnip, peeled and diced
1 teaspoon dried Italian basil
100 g thin noodles
¼ teaspoon black pepper
Prep: 15 mins | Cook: 40 mins
1. Heat oil in a large saucepan over medium heat. Add onion, carrots and celery. Sauté until softened, 5 minutes. Add stock, tomato, chicken breast, turnip and basil. Simmer, uncovered, until chicken is cooked through, 30 minutes.
2. Remove chicken from pan. Discard bones. Coarsely chop chicken. Return to soup with the noodles. Cook until noodles are tender, 4 minutes. Add pepper.