Chicken Noodle Soup
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Serves: 4
This soup is really quick to make. Perfect for when you have some left-over chicken. The noodles will keep you full. You can vary the vegetables depending on what is in the fridge. You could add some finely chopped peppers at the start or some frozen peas near the end. If you don’t have noodles, you could use some cooked barley. You can make this in advance and it is perfect for your office lunch the next day.
Ingredients
- Cooked chicken (roast leftovers are perfect), chopped
- 2 carrots (finely chopped)
- 2 sticks of celery (finely chopped)
- 1 onion (finely chopped)
- 1 leek (finely chopped)
- 1 litre of chicken or vegetable stock. Bunalun or other quality stock.
- 150g Fine Egg Noodles
- Large bunch of Parsley finely chopped
- 1 tbsp Olive Oil and some Butter
- Salt & Pepper
Instructions
- Heat the oil in a large saucepan on a medium heat. Add the butter, carrot, celery, onion and leek and sweat for 5 minutes until soft
- Add the stock and bring to the boil
- Add the noodles and chicken
- If using frozen peas, add now
- Add salt and pepper, and chopped parsley
