Fast chicken noodle soup - Recipes - Healthier Families - NHS
This dish is ideal for using up leftover veg and you can use any type of meat. An almost instant meal in a bowl!
Ingredients
- 125g dried egg noodles (medium or fine)
- 1.2L reduced-salt vegetable or chicken stock
- 300g fresh or frozen stir-fry vegetables
- 250g boneless, skinless roast chicken breasts, sliced
- 1 pinch ground black pepper
- 1 teaspoon reduced-salt soy sauce
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