CHICKEN, VEGETABLE & NOODLE SOUP

Chicken, vegetable & noodle soup image

A hearty egg noodle broth with roast chicken, stir-fry vegetables, spring onions and chilli. Serve with crusty bread

Provided by Good Food team

Time 25m

Number Of Ingredients 6

Ingredients

leftover chicken and gravy (from Star anise roast chicken, see 'goes well with')
50g dried egg noodle
350g bag vegetable stir-fry
4 spring onions , sliced
1 green chilli , finely chopped
crusty bread , to serve

Steps:

Put the kettle on. Chop the leftover chicken into small pieces. Put the gravy in a jug and make up to 1 litre with boiling water from the kettle. Pour into a saucepan and bring to the boil.
Add the noodles, vegetable stir-fry, spring onions, chilli and chicken. Simmer rapidly for 5 mins until the noodles are tender, then serve with crusty bread.

Nutrition Facts : Calories 537 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 2.4 milligram of sodium