Cooler evenings arrive and it’s time for a warming soup. Quick and easy, this one pot soup using up yesterday’s leftover cooked chicken hits the spot.

Ingredients:

• 3 tbsp extra virgin olive oil
• 1 red pepper, chopped
• 3 small potatoes, chopped
• 1/2 red onion, chopped
• 6 mushrooms, chopped
• 1 tbsp plain flour
• 750ml low salt chicken stock
• 2 legs cooked chicken off the bone
• 1/2 pack fideo noodles
• 1 big handful parsley, chopped
• croutons

Step by step:

1. Put the oil in your pan, add all the vegetables and sauté for 5 minutes stirring occasionally. Sprinkle the flour over and cook for another 2 minutes
2. Add 750ml hot chicken stock
3. Continue cooking until vegetables are soft. Add the cooked chicken, noodles and parsley. Cook for another 5 minutes approx.
4. Season to taste and serve with croutons and extra chopped parsley

Notes:

Use ginger, garlic and coriander for an Asian flavour variation