Chicken Noodle and Vegetable Soup

Ingredients (serves 4)

• 25g butter
• 2 carrots, peeled, cut into 5mm-thick slices
• 1 leek, pale section only, halved lengthways, coarsely chopped
• 1 celery stick (leaves included), ends trimmed, halved lengthways, coarsely chopped
• 1L (4 cups) chicken stock
• 140g (1 cup) finely chopped Woolworths Country Style Roast Chicken
• 3 sprigs fresh thyme
• 1 x 440g pkt Singapore-style
• shelf-fresh noodles
• Crusty bread, to serve

Method

1. Melt the butter in a saucepan over medium-high heat. Add the carrot, leek and celery. Cook, stirring occasionally, for 5 minutes or until the leek softens.
2. Add the stock. Cover and bring to the boil. Reduce heat to medium-low. Add the chicken and thyme and simmer covered, for 3 minutes.
3. Add the noodles to the pan and cook, covered, for 2 minutes or until the noodles are tender. Ladle the soup among serving bowls. Serve with crusty bread.