Chicken noodle soup
Photo by Tamara West
Good for the soul! Use up vegetables you have in the fridge to make this very easy and healthy dish.
- Place 3 cups chicken stock and 1 Tbsp grated ginger into a saucepan and bring to the boil.
- Reduce to a simmer and add 1/2 a grated carrot, 1/2 a grated parsnip, 1/2 a stalk of chopped celery, and 2 finely chopped mushrooms. Simmer for 5 minutes.
- Add the juice of 1 lemon and break 1 handful of dry egg noodles into the soup.
- When the noodles are done add 1 sliced spring onion, some chopped parsley or coriander and season with salt and pepper.