Chicken noodle and vegetable soup

Bought roast chook and almost-instant noodles make this a no-fuss family favourite.

Recipe «Chicken noodle and vegetable soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 25g butter, 2 carrots, peeled, cut into 5mm-thick slices, 1 leek, pale section only, halved lengthways, coarsely chopped, 1 celery stick , ends trimmed, halved lengthways, coarsely chopped, 1L chicken stock , 140g finely chopped roast chicken, 3 sprigs fresh thyme, 1 x 440g pkt Singapore-style noodles , Crusty bread, to serve.

Ingredients:

• 25g butter 
• 2 carrots, peeled, cut into 5mm-thick slices 
• 1 leek, pale section only, halved lengthways, coarsely chopped 
• 1 celery stick , ends trimmed, halved lengthways, coarsely chopped 
• 1L chicken stock 
• 140g finely chopped roast chicken 
• 3 sprigs fresh thyme 
• 1 x 440g pkt Singapore-style noodles 
• Crusty bread, to serve 

Instructions

1. Melt the butter in a saucepan over medium-high heat. Add the carrot, leek and celery. Cook, stirring occasionally, for 5 minutes or until the leek softens.
2. Add the stock. Cover and bring to the boil. Reduce heat to medium-low. Add the chicken and thyme and simmer covered, for 3 minutes.
3. Add the noodles to the pan and cook, covered, for 2 minutes or until the noodles are tender. Ladle the soup among serving bowls. Serve with crusty bread.