Michael and Rachel's

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Roast Chicken Noodle Soup

Updated: 09 Jan 2017

Ingredients

  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 4 carrots, finely sliced
  • 2 garlic cloves, crushed
  • 2 chicken stock cubes
  • 250g spaghetti broken into 3-4 cm pieces
  • 240g fresh spinach (or whatever is available)
  • Good handful frozen peas
  • Leftover roast chicken, shredded (approx. 1 drumstick, half a breast, other misc.)

Method

  1. Heat some oil in a large deep saucepan over a medium heat and fry the onion, celery and carrots for 10 minutes stirring regularly so the veg colours and starts to soften.
  2. Add the garlic and chicken stock and bring to a simmer, then cook for 5 minutes. Add the spaghetti and simmer for a further 5 minutes.
  3. Add the shredded roast chicken and simmer for a further 5 minutes until the spaghetti is done. Add the peas and the spinach; allow to wilt down.
  4. Serve with crusty baguette.

N.B If dishing for lunch portions, the spaghetti will continue to absorb the stock - may need an extra stock cube made up and add some extra liquid to rehydrate.

Made 5 portions.