Sig's Ever so simple Chicken Soup

Name: Sig's Ever so simple Chicken Soup
Total time: 1800 s
Cuisine: British
Ingredients: Stock from a roasted chicken, from day before; Left over chicken without skin, from day before; to taste Water; I packet of your favourite chicken noodle soup; 1-2 chicken or vegetable stock cubes; 1 spring onion; 1 large egg, beaten; to taste Salt; (you can add tiny bits of vegetables (carrots, cauliflower)

Sigrun @sigrun

German, living in England

Just a quick fix chicken soup. I quite often make this for lunch or for when my granddaughter has a cold. It contains all the goodness of chicken though. Take care this soup will stay very hot for a while. #mycookbook

Sigrun @sigrun

German, living in England

Saved

Ingredients

30 minutes

Stock from a roasted chicken, from day before
Left over chicken without skin, from day before
to tasteWater
I packet of your favourite chicken noodle soup
1-2chicken or vegetable stock cubes
1spring onion
1large egg, beaten
to tasteSalt
(you can add tiny bits of vegetables (carrots, cauliflower)

Saved

Steps

30 minutes

1

In a medium sized pot heat the jellytpye stock from day before with enough water to dissolve it. Add the packet of chicken noodle soup, add more water if needed cook as to instructions. If you are adding finely sliced veg like carrots or cauliflower, do this now.
2

Slice the spring onion finely add to soup. Season with salt and 1-2 chicken stock cubes. Simmer, in the meantime whisk egg mix with a tiny bit of water, whisk again, put into microwave and if to make scrambled egg. Cook for about 60 seconds. The egg needs to just cooked, but firm enough to be sliced into cubes.
3

Cube chicken, add to soup, heat thoroughly through, serve straight away. Do be careful as the soup will be very hot, as the goodness keeps hotter than the soup.