Healthy, cheap and quick – this soup is a great way to use up leftover turkey or chicken
Prep:10 mins Cook:10 mins
Nutrition per serving
1.2l low-sodium chicken stock
4 small carrots, peeled and chopped
140g medium egg noodles
200g/7oz shredded, cooked turkey or chicken
200g frozen peas
1 bunch spring onions, sliced, white and green parts separated
Add a kick Spice it up with sliced red chillies if you like a bit of a kick.
Bring the stock to the boil and throw
in the carrots. Boil for 4 mins, then
add the noodles and simmer for 3 mins.
Stir in the turkey, peas and the white
part of the spring onions, heat for 1 min
or until everything is hot through. Ladle
into bowls, scatter with the green part of
the onions to serve.