Turkey noodle soup
Healthy, cheap and quick - this soup is a great way to use up leftover turkey or chicken
- Prep: 10 mins
Cook: 10 mins
- Serves 4
- Easy
Ingredients
- 1.2l low-sodium chicken stock
- 4 small carrots, peeled and chopped
- 140g medium egg noodles
- 200g/7oz shredded, cooked turkey or chicken
- 200g frozen peas
- 1 bunch spring onions, sliced, white and green parts separated
Add a kick
Spice it up with sliced red chillies if you like a bit of a kick.
Method
-
Bring the stock to the boil and throw
in the carrots. Boil for 4 mins, then
add the noodles and simmer for 3 mins.
Stir in the turkey, peas and the white
part of the spring onions, heat for 1 min
or until everything is hot through. Ladle
into bowls, scatter with the green part of
the onions to serve.
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