Chicken Noodle Soup

INGREDIENTS

900ml / 1½ pints Chicken or Vegetable stock

175g / 6oz chicken breast

1 teaspoon chopped fresh root ginger

1 clove Garlic finely chopped

550g / 1.75oz rice noodles

2 tablespoons canned or frozen sweetcorn

2 to 3 thinly sliced mushrooms

22 shredded spring onions

2 teaspoons Soy sauce, plus some extra for serving

A few mint or basil leaves to serve

 
PREPARATION TIME: 10 minutes
 
COOKING TIME: 30 minutes
 
DIFFICULTY: Easy
 
FREEZE: No
 
SERVINGS: 2 servings
 
EQUIPMENT: A large saucepan

PREPARATION

Thinly slice the mushrooms and shred the spring onions.

HOW TO SHRED SPRING ONIONS
Shredded spring onions are made by trimming most of the green off then cutting the onion into 6cm / 2½ins lengths.  Cut the lengths in half, then finely cut each half thinly.

Shred spring onions

ADVICE FOR CHICKEN NOODLE SOUP

Chicken Noodle Soup is one of those recipes which is almost foolproof because exact quantities are not that important, even some of the ingredients can be varied and it will still taste good. First, the noodles, any will do. We prefer the very thin ones but if you prefer them thicker then use them.

One of the main ingredients to this recipe is chicken but pork tastes just as good. It's not quite so easy to shred as chicken but a sharp knife will cut pork into thin strands very well.

As far as additional ingredients are concerned, carrots, beans and many other ingredients can be chucked into the pot if you are in a more veggie mood. The soup can be warmed up with the addition of of a couple of chillies and a teaspoon of curry paste works wonders if you like it hot.

Whatever variations you use this is a prime example of a soup which always tastes better when home made compared to a tinned variety.

RECIPE INSTRUCTIONS

STEP 1

Put the chicken stock into a pan, add the chicken, ginger and garlic. Bring the contents to the boil, then lower the heat, cover and simmer for 20 minutes, until the chicken is cooked.

Take the chicken out of the pan and place on the chopping board. Shred the chicken by using two forks and simply ripping the chicken into thin shreds.

Shred chicken

See the picture below for how the shredded chicken should look after it has been shredded.

Shredded chicken

STEP 2

Put the shredded chicken back into the stock, then add the noodles, sweetcorn, sliced mushrooms, half the spring onions and the 2 teaspoons of soy sauce.

Simmer for 3 to 4 minutes until the noodles are tender.

Chicken noodle soup cooking

STEP 3

Ladle the soup into two bowls and place the remaining spring onions on the top.

Chicken Noodle Soup in a Bowl

	16 April 2013	From: Helen Dean
Delicious. Very easy to follow, with clear simple steps. Thanks !

	16 November 2010	From: Not Given
Ta, this has helped

	24 January 2012	x : Susmita
Very, very tasty

	13 March 2012	From: Not Given
Lovely recipe i loved it!!!

	4 January 2013	From: Nimmy
The soup is excellent. I gave the recipe to many friends, hats off!!!!!!!!!!!