Chicken Noodle Soup

December 10, 2021

Regular readers will know of my fondness for a fast, hot, tasty, and low SYN lunch; the much maligned, instant noodle pots (see Making your own noodle soup is both easy and cheap, whilst actually being much tastier than mass produced or even takeaway versions.

The process takes 30 minutes and lends itself to using a wide range of our culinary toys; wok, slow cookers, pressure cookers and soup makers. It is a dish that satisfies on dark winter evenings whilst being easy enough using one of the aforementioned “toys” to be prepped as you walk in the door, and cook whilst you deal with the post or enjoy a well deserved glass of “thank goodness thats over”.

Here is my foolproof recipe – enjoy

  • 900ml chicken or vegetable stock
  • 1 boneless, skinless chicken breast
  • 1 tsp ginger
  • 1 garlic clove
  • 50g rice or wheat noodles
  • 2 tbsp sweetcorn
  • 2-3 mushrooms, thinly sliced
  • 2 spring onions
  • 2 tsp soy sauce

Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.

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.

Ladle into two bowls and scatter over the remaining spring onion, and more soy sauce.


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