Roast chicken, vegetable and noodle soup

Roast chicken, vegetable and noodle soup
  • Serves icon Serves 4
  • Time icon 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
Calories
574kcals
Fat
11.1g (2.3g saturated)
Protein
49.6g
Carbohydrates
62.6g (14g sugar)
Fibre
12.7g
Salt
1.1g

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

  1. 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.
  2. 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.
  3. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
delicious. October

Rate & review

Rate

3.6 votes

Reviews

Share your thoughts...

Rate & review

Rate

3.6 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

October delicious.