Clean Eating Chicken & Brussels Sprout Noodle Soup

I am well and truly lapping up brussels sprout season! Brussels sprouts are probably my favourite winter vegetable and luckily for me, I have somehow managed to convince my boys that they love them too. Winning!

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This soup is wholesome and delicious and the best part is that it can be made in 10 minutes. It is a great way to use up leftover chicken and sprouts from the fridge and makes a delicious warm lunch or light dinner. I used some homemade chicken stock which made it even more nutritious and my favourite gluten free Rizopia Brown Rice Fettuccine.

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Clean Eating Chicken & Brussels Sprout Noodle Soup

By The Kitchen Shed Published: November 23, 2016

• Yield: 2 Servings

This soup is wholesome and delicious and the best part is that it can be made in 10 minutes. It is a great way to use up leftover chicken and sprouts from the fridge and makes a delicious warm lunch or light dinner.

Ingredients

• 500 ml Chicken Stock
• 1 Cooked Chicken Breast
• 1 sprig Fresh Thyme
• 10 Brussels Sprouts Peeled, trimmed and halved
• 100 grams Noodles I used Rizopia Fettuccine

Instructions

1. Place the chicken stock, shredded cooked chicken and thyme into a saucepan and bring to the boil.
2. Once bubbling, reduce the heat and add the brussels sprouts and noodles and cook for 8 minutes or until the noodles are done. (For firmer sprouts add them in during the last 5 minutes).
3. Once cooked, serve and enjoy.

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