Ham & Egg Noodle Soup

4 standard portions

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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
• ½ tsp dried mixed herbs
• 4 medium eggs
• 250g / 9 oz cooked ham
• 100g / 3.5 oz dried egg noodles
• 2 spring onions, chopped

Method

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 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.
5. Serve immediately.