I love making this soup when I have leftover chicken to use up from a roast dinner. It is so easy to make and super delicious. If you can’t find celery salt you can use chopped celery (2 or 3 sticks are enough) but I didn’t have any celery today! I haven’t specified the amount of chicken and noodles used as it varies. If I have a lot of leftover chicken, I use half a pack of the noodles pictured (Blue Dragon noodles from Asda). If I don’t have much chicken then I will use a whole pack of the dried noodles.

Serves: 4

Syns: FREE

Time Taken: 25 minutes

Difficulty: Easy

Ingredients

• 3 medium carrots, peeled and diced
• 3 medium onions, finely chopped
• 2 tbsp dried parsley
• 1 tsp chilli flakes
• 1 tsp celery salt
• 2 chicken stock cubes
• Cooked chicken, shredded
• Dried noodles
• Low calorie cooking spray

Chicken & Noodle Soup

Method

In a large pan, spray low calorie spray and add the carrots, onions, parsley, chilli flakes and celery salt. Cook on a medium heat for about 10 minutes till the veg are soft. If you find the veggies are sticking to the pan, you can add boiling water to stop that.

Add the chicken, chicken stock cubes and enough water to cover the chicken. Cook for about 5 minutes.

Add the dried noodles and more water if you need it (depends on how you like your soup, I usually start off by adding 1 litre and add more if needed). Cook for a further 5 minutes till the noodles are done.