Roast chicken, vegetable and noodle soup

Name: Roast chicken, vegetable and noodle soup
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes

Easy
September 2016

Easy
September 2016

Serves 4
Hands-on time 30 min

This nourishing noodle soup is a brilliant way to use up leftover chicken from yesterday’s roast dinner. Make it in just 30 minutes, then serve with a fresh, crusty baguette.

Nutrition: per serving

Calories: 574kcals
Fat: 11.1g (2.3g saturated)
Protein: 49.6g
Carbohydrates: 62.6g (14g sugar)
Fibre: 12.7g
Salt: 1.1g

Nutrition: per serving

Calories: 574kcals
Fat: 11.1g (2.3g saturated)
Protein: 49.6g
Carbohydrates: 62.6g (14g sugar)
Fibre: 12.7g
Salt: 1.1g

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Ingredients

Olive oil for frying
1 onion, finely chopped
2 celery sticks, finely sliced
4 carrots, finely sliced
2 garlic cloves, crushed
2 chicken stock cubes dissolved in 1.5 litres boiled water (or make your own stock from the carcass)
250g spaghetti, broken into 3-4cm pieces
300g frozen spinach
300g frozen peas
Juice 1 lemon
Leftover roast chicken, shredded

To serve

Crusty baguette (optional)

Ingredients

Olive oil for frying
1 onion, finely chopped
2 celery sticks, finely sliced
4 carrots, finely sliced
2 garlic cloves, crushed
2 chicken stock cubes dissolved in 1.5 litres boiled water (or make your own stock from the carcass)
250g spaghetti, broken into 3-4cm pieces
300g frozen spinach
300g frozen peas
Juice 1 lemon
Leftover roast chicken, shredded

To serve

Crusty baguette (optional)

Method

Heat a glug of oil in a large, deep saucepan over a medium heat. Fry the onion, celery and carrots for 10 minutes, stirring regularly, so the veg colour a little and start to soften.
Add the garlic and chicken stock and bring to a simmer, then cook for 5 minutes. Add the spaghetti and spinach, then simmer for a further 5 minutes.
Add the peas, lemon juice and shredded roast chicken to the soup, then simmer for a final 5-6 minutes until the spaghetti and veg are tender. Serve with crusty baguette.

Method

Heat a glug of oil in a large, deep saucepan over a medium heat. Fry the onion, celery and carrots for 10 minutes, stirring regularly, so the veg colour a little and start to soften.
Add the garlic and chicken stock and bring to a simmer, then cook for 5 minutes. Add the spaghetti and spinach, then simmer for a further 5 minutes.
Add the peas, lemon juice and shredded roast chicken to the soup, then simmer for a final 5-6 minutes until the spaghetti and veg are tender. Serve with crusty baguette.