Quick chicken noodle soup

Ingredients

1 tbsp vegetable oil

1 onion, chopped

1 celery stalk, chopped

1 carrot, chopped

900ml chicken or vegetable stock

nests of instant or ramen noodles

200g roast chicken

Handful of spinach

To serve:

Handful of fresh parsley, chopped

Black pepper

Directions

1 Heat the oil in a pot over a medium heat and cook the onion, celery and carrot for 6-8 minutes until softened.

2 Add the stock and bring to the boil. Add the noodles and simmer for 3-4 minutes until tender.

3 Add the cooked chicken and allow to heat through completely. Add the spinach and allow to wilt for one minute.

4 Ladle into 2-3 bowls and finish with some chopped fresh parsley and a sprinkle of black pepper.