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Chicken, vegetable & noodle soup

Chicken, vegetable & noodle soup

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
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')
  • 50g dried egg noodle
  • 350g bag vegetable stir-fry
  • 4 spring onions , sliced
  • 1 green chilli , finely chopped
  • crusty bread , to serve

Method

  • 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.

Goes well with

Recipe from Good Food magazine, June 2014

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Overall rating

Rating: 5 out of 5.2 ratings
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