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
1. Pre-heat Oven
Pre-heat oven on 220 degrees Celsius (180ºC fan-forced).
2. Cook Veggies
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.
3. Cook Onion and 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.
4. Add chicken
Add chicken stock, shredded chicken and roasted vegetables, bring to a simmer and cook for 10 minutes.
5. Cook Egg Noodles
Add egg noodles and cook following pack instructions.
Add peas, thyme parsley and lemon juice, stirring until combined. Check seasoning and adjust accordingly.
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