Roast chicken, vegetable and noodle soup
- 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.
- 11.1g (2.3g saturated)
- 62.6g (14g sugar)
- 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
- Crusty baguette (optional)
- 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.
Rate & review