Super Quick Store-Cupboard Noodle Soup {For Leftover Chicken or Turkey}

I love this lightening-fast soup noodle soup! It's brilliant for lunch the day after you have a roast dinner if there’s only a handful of leftover chicken or turkey lurking in the fridge. It literally takes 5 minutes from start to finish and it’s healthy, tasty and filling.

I absolutely love spicy leftover turkey tom yum soup but it requires so many bits and bobs that I don’t always have to hand. This recipe is just four ingredients including the leftover turkey or chicken and you can substitute the peas and corn for whatever vegetables you have to hand.

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Super Quick Store-cupboard Noodle Soup {For Leftover Chicken or Turkey}

• Time: 10 mins start to finish

• Cost: 90p per serving

• Calories: 262 per serving

• Makes: 1 serving (easily scaled up)

Ingredients:

• 450ml good quality chicken stock or miso soup mix

• Handful of shredded leftover turkey or chicken

• Handful of frozen peas or sweetcorn, or a mixture of both

• 1 block medium dried egg noodles

Method:

1. Put the stock or miso soup mix in a large saucepan and bring to the boil.

2. Add the turkey and vegetables and noodles.

3. Simmer for 4 minutes until the noodles have cooked. Serve immediately.