chicken soup with lemon and mint

I got this recipe from Nigel Slater's Kitchen Diaries. It's one of the only January recipes I really fancy. It's perfect the day after a roast dinner, as you'll have leftover chicken and, if you're on the ball, some yummy chicken stock to use. It's super quick to make - literally less than 15 minutes.

I've kept it almost the same - the only difference is I've substituted fresh parsley for fresh coriander and used more noodles.

Chicken soup with lemon and mint
(serves 2)

200 g cooked chicken breast, shredded
1 litre homemade chicken stock
2 dry blocks of medium egg noodles
juice from 1 lemon
30 g finely chopped mint
30 g chopped parsley

Cook the egg noodles in boiling water. Rinse in cold water and leave to the side.

Bring the chicken stock to a boil, then reduce to a simmer. Add the chicken, mint, parsley and lemon and simmer for a couple minutes.

Add the noodles and simmer for one more minute. Check the seasoning - add salt if necessary. Serve in a big bowl with a fork and a spoon.

Calories per serving: about 500