Skip to content

Chicken, vegetable and noodle soup

Serves: 4 people
Prep time:



  • 1 tbs olive oil
  • 1 brown onion, diced
  • 2 large carrots, peeled, finely diced
  • 2 celery stalks, finely diced
  • 1 L (4 cups) Campbell’s Real Stock - Chicken
  • 300 g chicken breast
  • 100 g spaghetti, broken into 2cm pieces
  • ¼ cup parsley, chopped


  1. Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery. Cook, stirring occasionally for 10 minutes or until onion has softened.
  2. Add Campbell’s Real Stock and chicken, simmer for 20 minutes, or until chicken is cooked. Remove chicken and shred. Add spaghetti and cook for a further 10 minutes.
  3. Return chicken to soup, bring to the boil and add parsley, stir to combine.