INGREDIENTS
1 BBQ Chicken (Leftover)
2 Carrots diced
1 cup peas
1 stick of celery sliced
1/2 pack thin noodles
1 tps crqacked peppercorns
Salt to taste
Parsley for garnish (fresh)
INSTRUCTIONS
Place chicken and stock in a pot.
Bring to a boil and simmer for 15-20minutes.
Remove from stock and allow to cool, then remove bones and dice.
Add Carrots and Celery to pot with the stock cook for 15minutes.
Place diced chicken, peas and noodles in pot with the carrots and celery.
Bring back to a boil and boild for 5 - 10 minutes until peas are cooked and chicken has heated through.
Sprinkle cracked pepper and parsley over the top before serving.
Season to taste
Serve with toast or crunchy bread