Ingredients

• Approx. 800ml chicken stock made with 1 stock cube
• 1 large onion
• 1 clove garlic
• 4 large carrots
• Leftover roast chicken (about 3 portions, a handful)
• About 1 stir fry portion of noodles
• Pinch ginger
• Fresh parsley
• Pepper
• 1 bay leaf

Method

1. Saute the carrots, onion, and garlic.
2. Once starting to colour, add the stock, chcken, gigner, parsley, pepper, and bay leaf. Bring to a simmer and add the chicken.
3. Simmer for about 1 hour or as desired.

Made 3 portions.