Chicken Noodle Soup
Very few soups are as universally beloved as chicken noodle soup. Purportedly imbued with healing properties, it’s up there with flat 7up in the Irish guide to mammie’s medicine. In truth, the mythos surrounding it is simply down to the fact that it’s a comfort food through and through, one that’s easy to whip up and tastes great no matter what. This particular version contains an Asian twist to give it a little more warmth, perfect for when you’re feeling under the weather on a cold day.
Nutrition per Serving
Percentage of an adult's reference rate
- 1.8l Chicken Stock, (3x Chicken Stock cubes required)
- 2 large Chicken Breasts, boneless
- 2 tsp peeled and finely chopped Ginger Root
- 2 cloves of Garlic, finely chopped
- 100g Rice Noodles
- 4 spring Onions, sliced thinly
- 4 tsp Soy Sauce
- 1 Red Chilli Pepper, finely sliced (optional)
Place a large, deep pot over a medium-high heat. Pour in the chicken stock, then add the chicken breasts, ginger and garlic. Bring the mixture to the boil and reduce the heat. Place the lid on and simmer for roughly 20 minutes, then remove the chicken and shred it using two forks.
Replace the chicken into the pot and add the noodles, half the spring onions and chilli pepper. Pour in the soy sauce and stir well. Cook for a further 3-4 minutes until the noodles have softened. Serve hot, ensuring there are plenty of noodles and chicken in each bowl. Sprinkle the remaining chilli and spring onions on top for decoration.