Quick, easy to prepare and delicious soup recipes

chicken soup with noodles

Delicious chicken soup for the soul, there’s nothing quite like a bowl of homemade chicken soup if you are feeling unwell or simply feel like some wholesome food. I found this fabulous Chicken noodle soup recipe that is so quick and easy and yet has the most amazing flavours. Its not only quick, easy to prepare and delicious its also a cheap meal to make.

Serves: 6

Yields: 12 cups

Total Time: 43 min

Prep Time: 15 min

Cook Time: 28 min


  • 2 carton(s) (26-ounce) reduced-sodium chicken stock or broth
  • 2 cup(s) water
  • 3 large carrots, peeled and thinly sliced
  • 3 small parsnips, peeled and thinly sliced
  • 3 stalk(s) celery, thinly sliced
  • 1 large onion, finely chopped
  • 3 1/2 cup(s) cooked, shredded chicken
  • 1/2 pound(s) extra-wide egg noodles
  • 2 tablespoon(s) minced parsley
  • 2 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) freshly ground black pepper


  1. In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
  2. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.

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Delicious summer salad recipes from Jamie Oliver

With summer around the corner, the clocks have changed, days are becoming longer with excitement in the air. Everyone is preparing for the summer by getting their tan at a salon, frequenting the gym, people have taken to running and cycling along the Thames. What better way to get into shape than with some scrumptious unusual salads. I found these delicious summer salad recipes from Jamie Oliver, which were too good not to share:


1 small red onion, peeled
1-2 fresh red chillies, deseeded
2 handfuls ripe red or yellow tomatoes
1 lemon
extra virgin olive oil
sea salt
freshly ground black pepper
410 g tinned chickpeas, drained, or around 4 large handfuls of soaked and cooked chickpeas
1 handful fresh mint, chopped
1 handful fresh green or purple basil, finely ripped
100 g feta cheese

Chickpeas are pretty under-used in this country, to be honest. In places like Morocco, Italy and Spain they are prized like our Jersey new potato. Still, we have a lot more choice now than we used to have. If you go to a Spanish deli or specialist counter, you will generally be able to find jars of cooked chickpeas in water and these are the ones you want to make this salad really good. They should look a little plumper than tinned chickpeas but, of course, both tinned ones or dried ones can be used successfully. This salad is a great one for making up as you go along; you can use different spices, sun-dried tomatoes and spicy chorizo sausages, for instance.

First of all, finely slice your red onion. Once that’s done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.

Just as you’re ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.

Whether it’s delicious vegetarian or best vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

 4 large handfuls mixed tomatoes
sea salt
freshly ground black pepper
extra virgin olive oil
good-quality red wine vinegar
½ clove garlic, grated
2 teaspoons fresh horseradish, grated, or jarred hot horseradish
1 small handful fresh flat-leaf parsley, finely sliced

For this salad it’s great to try and get a whole mixture of different tomatoes, at room temperature, nice and ripe. Let them sunbathe on the window ledge if need be! Try and get hold of fresh horseradish – give your greengrocer a challenge to get some in.

Cut the bigger tomatoes into slices about 1cm/½ inch thick. You can halve the cherry tomatoes or leave them whole. Then sprinkle them all with a good dusting of sea salt. Put them in a colander and leave them for 30 minutes. What’s going to happen here is that the salt will draw the excess moisture out of the tomatoes, intensifying their flavour. Don’t worry about the salad being too salty, as a lot of the salt drips away.

Place the tomatoes in a large bowl and dress with enough extra virgin olive oil to loosen (approximately 6 tablespoons), and 1–2 tablespoons of vinegar, but do add these to your own taste. Toss around and check for seasoning – you may or may not need salt but will certainly need pepper. Add the garlic. Now start to add the horseradish. Stir in a couple of teaspoons to begin with, toss around and taste. If you like it a bit hotter, add a bit more horseradish. All I do now is get some finely sliced flat-leaf parsley (stalks and leaves) and mix this into the tomatoes. Toss everything together and serve as a wonderful salad, making sure you mop up all the juices with some nice squashy bread.

This salad is fantastic with roast beef, goat’s cheese or jacket potatoes. And to be honest, even if you put these tomatoes in a roasting tray and roasted them with some sausages scattered around them it would be nice.

Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

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