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