Description
Brilliant way to use up leftover chicken from yesterday’s roast. Quick to cook and serve with a fresh, crusty baguette.
Ingredients
Olive oil, for frying
1 onion, finely chopped
2 celery sticks, finely sliced
4 carrots, finely sliced
2 garlic cloves, crushed
2 chicken stock cubes dissolved in 1.5 litres boiled water (or make your own stock from the carcass)
250g spaghetti, broken into 3-4cm pieces
300g frozen spinach
300g frozen peas
Juice 1 lemon
Leftover roast chicken, shredded
Directions
1. Heat a glug of oil in a large, deep saucepan over a medium heat. Fry the onion, celery and carrots for 10 min, stirring regularly, so the veg colour a little and start to soften.
2. Add the garlic and chicken stock and bring to a simmer, then cook for 5 minutes. Add the spaghetti and spinach, then simmer for a further 5 min.
3. Add the peas, lemon juice and shredded roast chicken to the soup, then simmer for a final 5-6 min until the spaghetti and veg are tender. Serve with crusty baguette.
Enjoy!
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