Roast chicken noodle soup recipe | delicious. magazine

Name: Roast chicken noodle soup recipe | delicious. magazine
Ingredients: Olive oil for frying; 1 onion, finely chopped; 2 celery sticks, finely sliced; 4 carrots, finely sliced; 2 garlic cloves, crushed; 2 chicken stock cubes dissolved in 1.5 litres boiled water (or make your own stock from the carcass); 250g spaghetti, broken into 3-4cm pieces; 300g frozen spinach; 300g frozen peas; Juice 1 lemon; Leftover roast chicken, shredded; To serve; Crusty baguette (optional)

www.deliciousmagazine.co.uk

This noodle soup is a brilliant way to use up leftover roast chicken. Make it in just 30 minutes, then serve with a crusty baguette.

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Ingredients

Olive oil for frying
1 onion, finely chopped
2 celery sticks, finely sliced
4 carrots, finely sliced
2 garlic cloves, crushed
2 chicken stock cubes dissolved in 1.5 litres boiled water (or make your own stock from the carcass)
250g spaghetti, broken into 3-4cm pieces
300g frozen spinach
300g frozen peas
Juice 1 lemon
Leftover roast chicken, shredded
To serve
Crusty baguette (optional)