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