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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! | My Fussy Eater blog

Ham & Egg Noodle Soup


  • Author: Ciara @ My Fussy Eater
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 minutes
  • Yield: 4 1x
  • Category: Main Meal
  • Cuisine: European

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

Instructions

  1. 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.
  2. 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.
  3. Add the cooked ham, egg noodles and spring onions to the soup and simmer for 4-5 minutes until the noodles have cooked through.
  4. Using thongs 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.
  5. Serve immediately.