Chicken noodle soup

• 2 chicken breasts (diced)
• 1 onion (chopped)
• 2 carrots (sliced)
• 2 sticks celery (sliced)
• 1200 ml chicken stock (from 2 stock cubes)
• 150 g egg noodles
• 1 tbsp vegetable oil
• salt and black pepper (to taste)

Method

1. 1Warm the oil in a large pan and cook the onion, carrots and celery for about 5 minutes until softening.
2. 2Add the diced chicken and cook for a few minutes until it turns white on the outside.
3. 3Pour in the stock, bring to a simmer and cook for 12 to 15 minutes until the chicken is cooked through.
4. 4Add the noodles and simmer for a further 4 to 5 minutes until tender.
5. 5Season to taste and serve in warm bowls.