Christmas Chicken Noodle Soup
The aromatic broth will warm you on a winter's evening it contains ginger, which is particularly good for colds, too.PREP: 10 MINS
COOK: 30 MINS
SERVES: SERVES 2
Ingredients
- 900 ml chicken or vegetable stock
- 1 boneless, skinless chicken breast, about 175 g / 6 oz
- 1 tsp chopped fresh root ginger
- 1 garlic clove, finely chopped
- 50 g rice or wheat noodles
- 2 tbsp sweetcorn, canned or frozen
- 2 to 3 mushrooms, thinly sliced
- 2 spring onions, shredded
- 2 tsp soy sauce, plus extra for serving
- mint or basil leaves and a little shredded chilli (optional), to serve
Method
- Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite size pieces using a couple of forks.
- Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3 to 4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.
