Quick chicken noodle soup

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Quick chicken noodle soup
Serves 2-3
1 tbsp vegetable oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
900ml chicken stock 
2nests of instant noodles
200g roast chicken
handful of Spinach

To serve:
handful of Fresh parsley , chopped
Black pepper
  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.


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