Chicken, vegetable & noodle soup

A hearty egg noodle broth with roast chicken, stir-fry vegetables, spring onions and chilli. Serve with crusty bread

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 537
  • fat 24g
  • saturates 6g
  • carbs 30g
  • sugars 10g
  • fibre 5g
  • protein 49g
  • salt 2.4g


  • leftover chicken and gravy (from Star anise roast chicken, see 'goes well with')
  • 50g dried egg noodles
  • 350g bag vegetable stir-fry
  • 4 spring onions, sliced
  • 1 green chilli, finely chopped
  • crusty bread, to serve


  1. Put the kettle on. Chop the leftover chicken into small pieces. Put the gravy in a jug and make up to 1 litre with boiling water from the kettle. Pour into a saucepan and bring to the boil.

  2. Add the noodles, vegetable stir-fry, spring onions, chilli and chicken. Simmer rapidly for 5 mins until the noodles are tender, then serve with crusty bread.

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