Serves 5
Ingredients:
2 tsps olive oil
1 medium-sized white onion, chopped
200g carrot, chopped
100g celery stalks, chopped
1 garlic clove, chopped
800g chicken breast, diced
1 tsp dried Italian herbs
1-2 small sprigs fresh rosemary (or use 1 tsp dried)
½ tsp sea salt
1 tsp tabasco or sriracha sauce
900ml chicken stock (made with one organic stock cube)
400g cooked wholewheat egg noodles (150g uncooked weight) - use gluten free if preferred
Method:
Heat the olive oil in a large saucepan over a medium flame.
Add the onion, carrots and celery and fry for 5 minutes, stirring frequently until soft.
Add the garlic and fry for 2 minutes, stirring frequently.
Add the chicken, Italian seasoning, hot sauce, herbs and salt.
Stir well and cook for 3 minutes, stirring occasionally.
Add the stock and stir.
Bring to a boil then cover and simmer for 20 minutes.
Add the cooked noodles. Stir well and heat through for 1 minute.
Serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
Per serving:
342 calories
6g fat
29g carbs
43g protein