Chicken Noodle

Chicken Noodle

Chicken Noodle

Allergens: egg, celery, gluten


Ingredients (to serve 10 children)

800g chicken thighs or micoprotein alternative

2 sticks of celery

1 onion, finely chopped

3-4 cloves of garlic

1litre chicken stock (contains celery and gluten)

5 carrots, sliced into fine strips

1 bay leaf

1tsp dried thyme

500g egg or rice noodles (depending upon allergens)

400g French bread (contains gluten)


  1. Fry the chicken thighs until browned all over
  2. Add the celery, onion and garlic and continue to cook until soft
  3. Place in slow cooker, add stock, carrots and herbs
  4. Cook on low heat for 7-8 hours
  5. 20 minutes before serving, add the noodles
  6. Bake the bread according to packet instructions and serve half way through the meal


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