2 tsps olive oil
1 medium-sized white onion, chopped
200g carrot, chopped
100g celery stalks, chopped
1 garlic clove, chopped
800g chicken breast, diced
1 tsp dried Italian herbs
1-2 small sprigs fresh rosemary (or use 1 tsp dried)
1⁄2 tsp sea salt
1 tsp tabasco or sriracha sauce
900ml chicken stock (made with one organic stock cube)
400g cooked wholewheat egg noodles (150g uncooked weight) – use gluten free if preferred

Heat the olive oil in a large saucepan over a medium flame. Add the onion, carrots and celery and fry for 5 minutes, stirring frequently until soft.

Add the garlic and fry for 2 minutes, stirring frequently.

Add the chicken, Italian seasoning, hot sauce, herbs and salt. Stir well and cook for 3 minutes, stirring occasionally.

Add the stock and stir. Bring to a boil then cover and simmer for 20 minutes. Add the cooked noodles. Stir well and heat through for 1 minute. Serve.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same.