Ingredients

• 2 chicken stock cubes
• 2 pints boiling water
• 4 small skinless chicken breasts, diced
• 1 medium onion, sliced
• 10g parsley
• 1 tsp black pepper
• 1 tsp salt
• 85g frozen peas
• 150g egg noodles

Directions

• Make up the stock by crumbling the stock cubes into the boiling water and stirring well. Put into a large pan and add the chicken, onion and seasonings. Bring to the boil, reduce heat, and simmer for 30-35 minutes (or until chicken pieces are tender).
• Add the peas to the pan and simmer for a further 10 minutes.
• At the same time, cook the noodles as per the instructions on the packet.
• Stir the noodles into the soup and serve.