Chunky Roast Chicken, Potato & Vegetable Noodle Soup

Chicken noodle and vegetable soup

Serves: 6

INGREDIENTS

  • 1/4 cup olive oil
  • 1 large carrot, peeled and diced into 1cm cubes
  • 1 stick celery, diced in 1cm cubes
  • 500g Spud Lite potatoes, dices into 1cm cubes
  • 1 large brown onion, peeled and finely diced
  • 1 clove garlic, peeled and crushed
  • 2 litres chicken soup
  • 1/2 BBQ chicken, deboned and shredded
  • 250g pack dried egg noodles
  • 1 cup frozen peas, thawed
  • 1 tbsp lemon thyme leaves, chopped
  • 1/4 cup chopped parsley
  • 2 tbsp lemon juice
  • salt flakes and freshly ground pepper

METHOD

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Step 1 - Pre-heat Oven

Pre-heat oven on 220 degrees Celsius (180 degrees Celsius fan-forced).

Step 2 - Cook Spud Lite Potatoes and Other Vegetables

Place carrots, celery and potatoes in a baking pan and drizzle with 2 tablespoons of olive oil, tossing until well coated. Place pan in preheated oven for 25 minutes or until vegetables are golden. Remove from heat and set aside until required.

Step 3 - Cook Onion & Garlic

Heat remaining olive oil in a large saucepan over a low heat. Add onion and garlic, stirring to combine. Cover and cook for 10 minutes or until onion is tender.

Step 4 - Add Chicken

Add chicken stock, shredded chicken and roasted vegetables, bring to a simmer and cook for 10 minutes.

Step 5 - Cook Egg Noodles

Add egg noodles and cook following pack instructions.

Step 6 - Add Remaining Ingredients & Serve

Add peas, thyme parsley and lemon juice, stirring until combined. Check seasoning and adjust accordingly.

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  • Smashed Spud Lite Potatoes