Serves 2-3
adjust servings:

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To serve:

  1. Heat the oil in a pot over a medium heat and cook the onion, celery and carrot for 6-8 minutes until softened.
  2. Add the stock and bring to the boil. Add the noodles and simmer for 3-4 minutes until tender.
  3. Add the cooked chicken and allow to heat through completely. Add the spinach and allow to wilt for one minute.
  4. Ladle into 2-3 bowls and finish with some chopped fresh parsley and a sprinkle of black pepper

Note:
Ramen noodles can be used as an alternative to instant noodles, if you wish.
vegetable stock can be used as an alternative to chicken stock, if you wish.

Nutrition Facts

Per Serving:  290kcals, 9.9g fat (2.4g saturated), 21g carbs (2.7g sugars), 21g protein, 2.4g fibre, 0.678g sodium

ChickenDairy-freeDinnerSoupDiabetic-friendlyLunch & snacks30-minute mealsLow-fatLeftoversOne-potFamily mealsQuick and easyBudget mealsComfort foodMake it Healthy

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