Chicken Noodle Soup by Melanie McGrice

This chicken noodle soup will warm up the body and the soul.


2 teaspoons olive oil
6 chat potatoes, washed and diced
1 leek, finely diced
1 carrot, finely diced
1 celery stick finely diced
3cm piece ginger, peeled and finely diced
300ml chicken stock
300g chicken breast, diced
80g egg noodles
30g snow peas
10 parsley sprigs, roughly chopped
2 wholegrain rolls


Put on a full kettle of water to boil. Heat the oil in a large saucepan over medium-high heat and fry the leek, carrot, celery, potato and ginger for 2 minutes, stirring until soft. Add 3 cups boiling water and chicken stock and bring to a simmer.

In a non-stick frying pan, add oil and brown the chicken breast. When the chicken is sealed, transfer to the soup with the noodles and snow peas. Simmer for 10 minutes, then stir through the parsley and serve with a dinner roll.

Dietitian Melanie McGrice has been working at St Vincent’s for almost 15 years.

And we are teaming up with Melanie to draw on her expertise to bring you healthy eating and nutrition advice.

This recipe was first published on Melanie’s website:

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