Chicken Noodle Soup - Day 3

This Chicken Noodle Soup is a soothing, broth-based dish that transforms the last of your roast chicken and vegetables into a warm, nourishing meal. Light yet satisfying, it’s the perfect way to wrap up the week with comfort and zero waste.

Prep Time 5

Cook Time 15

Total Time 20

Servings Portions

Ingredients

200 g roast chicken leftover shredded
200 g roasted veg leftover onion, potatoes roughly chopped
1 litre chicken stock
2 cloves garlic minced
1 leaf bay
1 tsp dried mixed herbs a few fresh parsley sprigs
150 g egg noodles or vermicelli/rice noodles
1 large lemon wedges
fresh parsley chopped

Instructions

In a medium saucepan, bring the stock, garlic, bay leaf and herbs to a gentle simmer.
1 litre chicken stock, 2 cloves garlic, 1 leaf bay, 1 tsp dried mixed herbs
Stir in the shredded chicken and chopped veg.
200 g roast chicken, 200 g roasted veg
Simmer for 5 minutes.
Add the noodles and cook according to packet instructions (usually 3–5 minutes) until just tender.
150 g egg noodles
Remove the bay leaf.
Ladle into bowls, squeeze over a little lemon juice and sprinkle with fresh parsley.
1 large lemon, fresh parsley

Notes

Enjoy how a simple roast transforms into three distinct meals—each with its own character, yet all born from the same ingredients.

Nutrition