Homemade chicken noodle soup

Homemade chicken noodle soup

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

Nutrition and added info

Nutrition: per serving

Elements

Chicken’s numerous plus factors – its versatility, as effectively as the ease and velocity with which it…

Rice is a grain, the seed of a sort of grass, which is the most widely 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 broad variety of varieties that belong to two distinct…

Spring onion

Also known as scallions or green onions, spring onions are in reality really young onions, harvested…

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

There are several sorts of mint, every single with its own subtle difference in flavour and visual appeal.…

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

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

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

Return the chicken to the stock with 50g rice or wheat noodles, two tbsp sweetcorn, two-3 thinly sliced mushrooms, one shredded spring onion and 2 tsp soy sauce.

Simmer for 3-four 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 using. Serve with additional soy sauce for sprinkling.