Chicken, vegetable & noodle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- leftover chickenand gravy (from Star anise roast chicken, see 'goes well with')
- 50g dried egg noodle
- 350g bag vegetablestir-fry
- 4 spring onionssliced
- 1 green chillifinely chopped
- crusty breadto serve
Nutrition: per serving
- kcal537
- fat24g
- saturates6g
- carbs30g
- sugars10g
- fibre5g
- protein49g
- salt2.4g
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.
