Serves 4

INGREDIENTS

2 Tbsp olive oil
1 large onion, finely diced
3 cloves garlic, minced
3 carrots, peeled and sliced
2 stalks celery, finely diced
2 chicken stock cubes
½ cup whole berry cranberry sauce
2 Tbsp tomato paste
6 cups water
1 tsp Worcestershire sauce
1 Tbsp rice vinegar
1 Tbsp paprika
1 tsp salt
1 tsp white pepper
4 packets of baked multi-grain noodles
2 Tbsp Chinese parsley, finely chopped
400 g boiled chicken, diced

METHOD

Heat olive oil in a large soup pot. Sauté onion, garlic, carrots, and celery until the onion turns translucent. Add cranberry sauce and all the remaining ingredients except parsley, chicken, and noodles. Cover and simmer for 30 minutes. Bring the soup to a boil, then add noodles, chicken, and parsley. Continue cooking until noodles are tender. Serve hot.