Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
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Salt and freshly ground black pepper
150g egg noodles (preferably wide ones)
175g shredded cooked chicken (meat from about 1 breast)
1) Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about five minutes.
2) Add the noodles and cook until tender, five to eight minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill.