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.
Credit: Pete’s Recipe Book

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