Chicken, vegetable & noodle soup
- Preparation and cooking time
- Serves 2
- leftover chicken and gravy (from Star anise roast chicken, see 'goes well with')
- 50g dried egg noodle
- 350g bag vegetable stir-fry
- 4 spring onions , sliced
- 1 green chilli , finely chopped
- crusty bread , to serve
- STEP 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.
- STEP 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.