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Chicken noodle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 900ml chickenor vegetable stock (or Miso soup mix)
- 1 boneless, skinless chicken breast(about 175g)
- 1 tsp chopped fresh ginger
- 1 garlic clovefinely chopped
- 50g riceor wheat noodles
- 2 tbsp sweetcorncanned or frozen
- 2-3 mushroomsthinly sliced
- 2 spring onionsshredded
- 2 tsp soy sauceplus extra for serving
- mintor basil leaves and a little shredded chilli (optional), to serve
Nutrition: per serving
- kcal266low
- fat2glow
- saturates0.4g
- carbs26g
- sugars3glow
- fibre3g
- protein34ghigh
- salt3.2g
Method
step 1
step 2
Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
step 3
Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.