Chicken noodle soup recipe

Chicken noodle soup recipe

Mary Cadogan’s aromatic broth will warm you up on a winter’s evening – it is made up of ginger, which is notably good for colds, also

Nutrition and extra info

Nutrition: per serving

Substances

Chicken’s many plus points – its versatility, as nicely as the ease and velocity with which it…

Rice is a grain, the seed of a kind of grass, which is the most extensively grown and the most…

Also identified as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

Spring onion

Also acknowledged as scallions or green onions, spring onions are in reality very younger onions, harvested…

An Asian condiment and ingredient that comes in a assortment of of varieties ranging from light to…

There are a number of kinds of mint, each with its personal subtle difference in flavour and appearance.…

Pour 900ml chicken or vegetable stock into a pan and include 1 boneless, skinless chicken breast, one tsp chopped root ginger and 1 finely chopped garlic clove.

Carry to the boil, then decrease the heat, partly cover and simmer for 20 mins, right up until the chicken is tender.

Eliminate the chicken to a board and shred into bite-size pieces making use of a couple of forks.

Return the chicken to the stock with 50g rice or wheat noodles, 2 tbsp sweetcorn, two-three thinly sliced mushrooms, 1 shredded spring onion and two tsp soy sauce.

Simmer for three-4 mins right up until the noodles are tender.

Ladle into two bowls and scatter in excess of the remaining shredded spring onion, mint or basil leaves and shredded chilli if utilizing. Serve with additional soy sauce for sprinkling.