Speedy ‘chicken’ noodle soup

February 29, 2024

This recipe couldn’t be simpler and can easily be adapted to be

, just make sure to check your stock is suitable. 

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Prep Time:
15 mins

Cook Time:
10 mins

Total Time:
25 mins



  • 1 tbsp.

    olive oil

  • 2

    carrots, cut into fine matchsticks

  • 2 l

    strong vegetable stock

  • 150 g

    vermicelli rice noodles

  • small bunch spring onions, finely sliced

  • 2 x 195g tins sweetcorn, drained

  • 150 g

    frozen peas

  • 300 g

    vegetarian or vegan chicken-style pieces, frozen or chilled, we used Fry’s

  • small bunch parsley, chopped 


    1. Step 1

      Heat the oil in a large pan and fry the carrots for a few min, until beginning to soften. Add the stock and bring up to the boil.

    2. Step 2Add the noodles, and simmer just until tender, about 4min, then stir in the spring onions, sweetcorn, peas and chicken-stye pieces. Reheat to piping hot and check seasoning.
    3. Step 3Divide between four bowls and garnish with parsley. Serve.

Per Serving:

  • Calories: 500
  • Protein: 31g
  • Fat: 14g
  • Saturates: 2g
  • Carbs: 55g
  • Total sugars: 18g
  • Fibre: 14g

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