Chicken, vegetable & noodle soup
By Good Food
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
Ingredients
- 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
Method
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.
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.
