How to make it

  • Put the stock cubes into a med-large heavy bottomed saucepan.
  • Boil the kettle and pour boiled water over the stock cubes - stir well.
  • Add the chicken, onion and seasonings.
  • Bring to the boil and reduce the heat to a simmer. Cook for around 30-35 minutes or until the chicken is tender.
  • Add the peas (the carrots would go in now) and simmer for a further 10 minutes.
  • Stir in the noodles, leave for 5 minutes and serve.

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