- 1.2l low-sodium chicken stock
- 4 small carrots, peeled and chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 140g medium egg noodles
- 200g/7oz shredded, cooked turkey or chicken
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 200g frozen peas
- 1 bunch spring onions, sliced, white and green parts separated
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
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.
Add a kickSpice it up with sliced red chillies if you like a bit of a kick.