Chicken Noodle Soup
Chicken noodle soup is the perfect remedy to a broken heart or to ease the aches of a common cold. Whether the winter chill is setting in, or you just need a bit of comfort, this simple chicken noodle soup will warm you up.
View the method
- 1 tbsp oil
- 2-inch piece of fresh ginger, peeled and cut into large slices
- 3 cloves fresh garlic, gently crushed under the flat side of a knife
- 1 shallot, cut in half
- 2 litres of real chicken stock (or from powder)
- 2 boneless, skinless chicken breasts
- 100g dried egg noodles
- 3 cups frozen stir fry vegetables
- Salt and pepper
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
Back to ingredients
- Heat oil in a large saucepan over a medium-high heat. Once hot, add ginger pieces, garlic and shallot. Brown in the hot oil for 3-5 minutes. You want the ingredients to char slightly and take on lots of colour.
- Pour in the chicken stock and bring to a boil. Reduce the heat to a simmer, then add the chicken breast and poach for 20 minutes.
- Remove chicken breast and shred using two forks.
- With a slotted spoon, fish out the ginger, garlic and shallots, and discard. Raise the heat to a boil again and add the egg noodles. Cook for 6 minutes, then add stir fry vegetables and cook for a further 3 minutes.
- Return the shredded chicken to the pot, then serve. Season with salt, pepper, soy sauce and vinegar to taste.