Preparation time is 5minutes
Cook time is 35minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 2tablespoons olive oil
- 1 onions, peeled and diced
- 2 celery, trimmed and diced
- 2 carrot, peeled and diced
- 2 bay leaves
- 80grams mushrooms, thinly sliced
- 300grams rotisserie chicken, cut into strips
- 2L chicken stock
- 150grams egg noodles
- 15grams parsley, finely chopped
Nutrition per serving
1120kJ / 267Cal
1120 Kilojoules or 267 Calories
13% of daily energy intake*
Protein
13.7grams
Fat
12.8grams
Carbs
23.3grams
Sugars
3.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Leftover roast chicken makes this comforting and nourishing soup extra quick to whip up.
Method
Step 1 of 2
In a large pot over medium heat, heat the olive oil and saute the onons, celery and carrots for 5 to 6 minutes until the vegetables are soft. Add the bay leaves and mushrooms and stir for about 2 minutes.
Step 2 of 2
Tip in the chicken and chicken stock and bring the soup to boil. Stir in the noodles and cook for 5 minutes or until the noodles are cooked through. Top with parsley upon serving.
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