Chicken noodle soup

Tamara West

Good for the soul! Use up vegetables you have in the fridge to make this very easy and healthy dish.

Directions

1. Place 3 cups chicken stock and 1 Tbsp grated ginger into a saucepan and bring to the boil.
2. Reduce to a simmer and add 1/2 a grated carrot, 1/2 a grated parsnip, 1/2 a stalk of chopped celery, and 2 finely chopped mushrooms. Simmer for 5 minutes.
3. Add the juice of 1 lemon and break 1 handful of dry egg noodles into the soup.
4. When the noodles are done add 1 sliced spring onion, some chopped parsley or coriander and season with salt and pepper.