Quick chicken noodle soup


Serves 2-3

1 tbsp vegetable oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
900ml chicken or vegetable stock
2 nests of instant or ramen 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

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