Ingredients

The following ingredients have 4 Servings
  • 1 cup leftover roast chicken, shredded
  • 1 large onion
  • 2 carrots
  • 2 celery stalks
  • 1 tbsp tomato puree
  • 4 cups chicken stock (broth)
  • 2 nests of noodles
  • 1 tsp dried thyme
  • 1 tsp lemon juice
  • salt and pepper to taste

Instruction

  • In a pan, add the chicken stock, peeled and chopped onion, carrots and celery and leave to cook for 10-15 minutes or until the vegetables are tender.
  • Add the noodles and shredded chicken, and leave to cook for a further 5 minutes or so until the noodles are cooked.
  • Add the tomato puree, thyme, salt and pepper and chopped parsley and remove from the heat.