Rescue Noodle Soup with Leftover Chicken
Serves 4 | 30 mins Prep
1 tbsp ghee or butter
1 large leek or onion, diced
3 garlic cloves, finely chopped
1.2 litres vegetable stock or bone broth
1 big handful of a mix of fresh herbs, such as parsley and dill, leaves and stems chopped
1 tbsp fresh thyme leaves or
1 tsp dried
1 bay leaf, dried or fresh
2 celery sticks, diced
2 carrots, thinly sliced
2 handfuls of 2cm chunks of root veg such as sweet potato, squash, pumpkin, potato or (in the summer) courgette
400g noodles or spaghetti, any type
1 tsp olive oil
300g mix of cabbage, rainbow chard and/or chard, stems finely chopped and leaves shredded
300g leftover shredded chicken
Juice of ¼ lemon or 1 tsp apple cider vinegar
2 big handfuls of frozen peas or sweetcorn
Sea salt and black pepper
In a large wide saucepan, heat the ghee or butter and fry the leek or onion over a medium heat for 8 minutes while you prep everything else. Add the garlic and fry for another minute.
Add the stock or broth, chopped parsley or dill stems, thyme, bay leaf, celery, carrot, root veg and some salt and pepper, pop the lid on and cook for 15 minutes until the carrot is almost tender.
Meanwhile, cook the noodles in a separate pan until almost tender (check the label for suggested timings), then drain and rinse under cold water to stop them cooking further. Toss with the olive oil to stop them clumping and set aside.
Back to your soup pan: add the chopped cabbage and chard stems, shredded chicken, lemon juice or vinegar and cook for a few more minutes.
Add the chard leaves, frozen peas or sweetcorn and cooked noodles for a final 2 minutes so that the chard wilts, the peas cook and the noodles heat through. Season to taste and serve up straight away, topped with the fresh herb leaves.
For a vegetarian version, swap the chicken for 500g roughly chopped mushrooms and a pinch of dried seaweed or seaweed salt. Sometimes I add even more garlic and a thumb of grated ginger, plus 1 tsp ground turmeric for an extra boost. Try adding a tablespoon of miso or tamari just before serving or swap the herbs for coriander and mint.