Chicken Noodle

Chicken Noodle

Chicken Noodle

Allergens: celery, egg, wheat


Ingredients (to serve 10 children)

750g chicken thighs

75g chopped onion

1 garlic clove, minced

100ml chicken stock (contains celery)

300g carrots, sliced

350g broccoli

300g petit pois

600g fine egg noodles (contains egg, wheat)



  1. Fry the chicken thighs to seal and brown, add to slow cooker
  2. Finely chop or blend the onion and garlic, add to slow cooker with chicken stock
  3. Stir well and cook for 4.5 hours in the slow cooker on high.
  4. When re-heating chicken, ensure plenty of stock (add another 1 litre of prepared stock if necessary) and add noodles.  The fine noodles will cook in the heat of the stock in 5 minutes
  5. Prepare the vegetables according to packet instructions



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