Quick Chicken Noodle Soup

ingredients

• 1 whole leek, sliced thinly
• 1 small brown onion, diced finely
• 2 small carrots, sliced in rounds
• 3 celery stalks, sliced thinly
• 1-2 garlic cloves, crushed
• 3 tbsp parsley, chopped finely
• 1 tbsp chives, chopped finely
• 3 cups of rotisserie chicken, shredded
• 2 bay leaves
• 1 tbsp dried oregano
• 2.5L chicken stock
• 1 lemon, juiced
• 200g egg noodles (thin)
• Olive oil, for cooking

method

1. In a deep pot, heat olive oil over a medium to high heat.
2. Add leek, brown onion, garlic, celery, parsley, chives and carrot into the pot and cook for 5 minutes, or until they have lightly softened.
3. Add chicken stock, bay leaves, oregano and half the lemon juice into the pot and cook for 15 minutes to enhance flavour.
4. Add the pasta noodles to the pot and cook for 5 minutes. Place shredded chicken into the pot and continue cooking the noodles until ready. Add the remaining lemon juice, remove the bay leaves and serve!