225 g/8 oz/2 cups cooked chicken, cut into slivers
75 g/3 oz thin egg noodles
Heat the oil in a large saucepan and fry (saute) the onion and garlic
until soft but not brown. Add the stock and bring to the boil. Stir in the
tomato puree and season to taste with salt and pepper. Add the chicken and
simmer for about 5 minutes until heated through. Add the noodles, return
to the boil and simmer for about 8 minutes until just tender.