Easy chicken splodge

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Serves: 2

By rothers

(1 Vote) 1


  • 2 chicken breast

  • 1 tin chicken stock

  • 1/2 tsp ground ginger

  • 1 chicken stock cube

  • 1/2 tsp dried Italian seasoning

  • 180g dried egg noodles (about half a packet)


  1. Put 2 chicken breasts in a pan and add half pint of chicken stock.
  2. Bring to boil then cover and simmer for approx 25 minutes until the chicken is cooked.
  3. Leave the chicken to rest on plate for 10 minutes then dice up.
  4. Cook the noodles for 3 minutes then drain well and add chicken soup and diced chicken to the noodles in a large pan - low to medium heat.
  5. Stir well and then add the ginger and Italian seasoning keep stirring gently for another couple of minutes then transfer to a plate to eat.

Additional Information

  • Chicken

  • Main Course

  • Nut Free

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Your comments

  • rothers 17/03/08 14:25

    It looks pretty messy when it arrives on the plate but is very filling and if used with a low fat soup can be considered a low fat meal. Comfort food!!