Chicken Meatball and Noodle Soup. It’s not exactly the Miss Universe of soups is it?!
I mean, it’s fairly unattractive to look at but holy moly it tastes delicious!
I like to pack mine with as many veggies as I can (healthy!) and make it in a big batch which I keep in the fridge and re-heat for lunch each day (organised!)
It’ll keep for a week in the fridge and if you find the noodles have soaked up a lot of the actual soup/liquid, simply add some water to your serve before you re-heat it and you’ll be good to go!
My kids love eating this for dinner (grating the carrot and finely slicing the celery and onion helps with the whole “ewwww, is that a vegetable?” thing) and the meatballs are a great way to make the soup feel like a hearty meal.
Here’s the recipe for Chicken Meatball and Noodle Soup. I hope your family enjoys it as much as mine!
[yumprint-recipe id=’39’]Chicken Meatball and Noodle Soup Quick Tips:
If you don’t have time to make chicken meatballs, simply buy a BBQ chicken, shred the meat and add it to the soup just before serving.
You can make the meatballs as small or as large as you like. If you have smaller children, smaller meatballs might be an easier eating option!
You can store the soup in your fridge for up to a week. In fact, it tastes better after a day or two as the flavour intensifies over time.
A small amount of grated ginger gives the soup a delicious kick!
Have you ever made Chicken Meatball and Noodle soup before? Got any tips you’d like to add?
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