Name: Ham & Egg Noodle Soup
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Cuisine: European
Ingredients: 2 carrots, finely chopped; 2 sticks of celery, finely chopped; 1 red pepper, chopped; 1 garlic clove, crushed; 2 litres / 70 fl oz chicken or vegetable stock; 1/2 tsp dried mixed herbs; 4 medium eggs; 250g / 9 oz cooked ham; 100g / 3.5 oz dried egg noodles; 2 spring onions, chopped

Description

Use up leftover ham from your Sunday Roast to make this delicious and healthy Ham, Egg & Noodle Soup. A quick and easy meal idea for a Monday!

Ingredients

2 carrots, finely chopped
2 sticks of celery, finely chopped
1 red pepper, chopped
1 garlic clove, crushed
2 litres / 70 fl oz chicken or vegetable stock
1/2 tsp dried mixed herbs
4 medium eggs
250g / 9 oz cooked ham
100g / 3.5 oz dried egg noodles
2 spring onions, chopped

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Instructions

Place the carrots, celery, red pepper and garlic in a large saucepan. Add the stock and dried herbs and bring to the boil. Simmer on a low heat for approximately 10 minutes until the vegetables are soft.
Meanwhile place the eggs in a pan of boiling water and cook on a medium heat for 6 minutes. Set aside to cool slightly before peeling and cutting them in half.
Add the cooked ham, egg noodles and spring onions to the soup and simmer for 4-5 minutes until the noodles have cooked through.
Using tongs divide the ham, vegetables and noodles between 4 bowls. Use a ladle to spoon over some broth and finally add a halved egg to each bowl.
Serve immediately.