Spicy Chicken Noodle Soup

Serves 4


200g chopped pre-cooked chicken pieces (ff)

1 Ltr chicken stock, made with Knorr chicken stock pot & hot water

1 150g pack of Amoy “straight to wok”) rice noodles (ff)

1 onion, finely chopped (s)(sff)

1 carrot, finely chopped (s)(sff)

1 celery stick, finely chopped (s)(sff)

1 chilli, deseeded, finely chopped (s)(sff)

1 Tbsp chopped parsley


Cook onions in a saucepan sprayed with Fry Light, cooked until soft,

Add carrot, celery & chicken, cook for 10 mins, add stock and bring to the boil, turn the heat down and simmer for 10 mins,

Add the noodles and cook for a further 2 mins then add chopped parsley and serve when piping hot.