Chicken Easy Main Asian

Khanh Ong's easy chicken noodle soup

Name: Khanh Ong's ultimate easy chicken and noodle soup recipe
Cuisine: /asian
Ingredients: 40.00 ml extra virgin olive oil; 1 large onion, finely chopped; 1 carrot, chopped; 2 celery stalks, finely chopped; 3 garlic cloves, crushed; 40.00 ml Essentials Tomato Paste; 30.00 ml dried Italian herbs (see note); 1 tsp smoked paprika (optional); 500g boneless, skinless chicken thighs; 700g passata; 1l chicken stock; 2-1000.00 ml vegetables of your choice, chopped (we used zucchini, green beans and cavolo nero); 150g dried egg noodles (or pasta of choice); 300ml thickened cream; 20.00 ml lemon juice; Finely grated parmesan, to serve; 40.00 ml chopped flat-leaf parsley or basil, to serve

3 ratings

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by Khanh Ong

KHANH ONG, MASTERCHEF

May 02, 2025

"This creamy chicken noodle soup is like a warm, late-morning lie-in - comforting, cosy and easy to fall in love with. Packed with tender chicken, vibrant vegies and a silky tomato-based broth, it’s the perfect meal for any day of the week. It also makes an excellent meal for friends or family who could use a little extra love. The base stays the same, but honestly, you can throw in any vegies you have on hand. If you’re using starchy vegetables like sweet potato, pumpkin or potatoes, I recommend adding them in with the chicken for the best texture. And, on those lazy days, I’ll admit – I sometimes cheat and grab a supermarket rotisserie chicken. But if I'm feeling fancy, I make parmesan chips to pop on top!" – Khanh Ong

2 tbs extra virgin olive oil
1 large onion, finely chopped
1 carrot, chopped
2 celery stalks, finely chopped
3 garlic cloves, crushed
2 tbs Woolworths Essentials Tomato Paste
1 1/2 tbs dried Italian herbs (see note)
1 tsp smoked paprika (optional)
500g boneless, skinless chicken thighs
700g passata
4 cups (1L) salt-reduced chicken stock
2-4 cups vegetables of your choice, chopped (we used zucchini, green beans and cavolo nero)
150g dried egg noodles (or pasta of choice)
300ml thickened cream
1 tbs lemon juice
Finely grated parmesan, to serve
2 tbs chopped flat-leaf parsley or basil, to serve

Method

1.

Heat the oil in a large saucepan over medium heat. Add the onion, carrot and celery, and cook for 5-6 minutes, stirring occasionally, until softened. Stir in the garlic, tomato paste, herbs and smoked paprika, if using. Cook for another 1 minute, or until fragrant.
2.

Place chicken thighs into the pot, then add the passata and stock. Bring to the boil, then lower the heat to medium-low and let it simmer for 15-20 minutes, until the chicken is cooked through.
3.

Remove chicken from pot and shred it with two forks, then add back into pot and simmer for a further 10 minutes. Stir in the mixed vegetables and noodles and simmer for 8-10 minutes, until noodles are tender. Reduce the heat to low and stir in the thickened cream and lemon juice. Season with salt flakes and freshly ground black pepper to taste.
4.

Ladle into bowls, and top with finely grated parmesan and chopped herbs to serve.