While I was making this recipe, I didn't like the idea of using half a chicken, so I bought a whole one instead, and added extra noodles. Unfortunately, this meant that the extra noodles soaked up the stock, so the end result was more of a noodle dish rather than soup, however it was still enjoyable.
Ingredients ½ a large store-bought barbecued chicken
1 tablespoon of olive oil
1 large brown onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cups (1 litre) chicken stock
2 X 85gm packets of 2-minute noodles
Remove the skin and meat from the chicken, discard the skin and bones, shred or chop the meat and set it aside.
Heat the olive oil in a large deep saucepan over a medium heat. Sauté the onion, carrots and celery for 5-7 minutes or until vegetables are tender. Add the stock and 4 cups (1 litre) of water and bring to the boil.
Break up noodles while they’re still in their packets then add to the soup with the chicken meat. Cook for two minutes or until the noodles are tender and the chicken is heated through