Chicken, vegetable & noodle soup

Chicken, vegetable & noodle soup

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Prep: 10 mins Cook: 15 mins

Easy

Serves 2
A hearty egg noodle broth with roast chicken, stir-fry vegetables, spring onions and chilli. Serve with crusty bread

Nutrition and extra info

Nutrition: per serving

  • kcal537
  • fat24g
  • saturates6g
  • carbs30g
  • sugars10g
  • fibre5g
  • protein49g
  • salt2.4g
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Ingredients

  • leftover chicken and gravy (from Star anise roast chicken, see 'goes well with')
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 50g dried egg noodle
  • 350g bag vegetable stir-fry
  • 4 spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 green chilli, finely chopped
  • crusty bread, to serve

Method

  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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