Authentic Chicken Noodle Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is a fantastic way of using up a bit of leftover roast chicken and is just the thing for a light lunch or late night supper after a big Sunday Roast! Ingredients:
8 ounces fine egg noodles |
1 tablespoon sunflower oil |
1 teaspoon sesame oil |
1 garlic clove, finely chopped |
1/2 teaspoon gingerroot, freshly grated |
1/2 teaspoon red chile, finely chopped |
3 spring onions, thinly sliced (green onions) |
1 1/4 liters chicken stock |
2 tablespoons soy sauce |
1 teaspoon clear honey |
3 ounces sugar snap peas |
3 ounces small broccoli florets |
6 ounces cooked chicken, shredded |
1/2 cup baby spinach leaves, a handful |
1 tablespoon chopped fresh coriander |
Directions:
1. Place noodles into a pan of salted boiling water for 4 minutes until tender, refresh under cold water and drain.
2. Heat the sunflower and sesame oils in a large pan, add the garlic, ginger, chili and spring onion (green onion) and cook for 3 minutes, stirring constantly.
3. Pour the chicken stock into the pan, add the soy sauce, honey, sugar snap peas, and broccoli.
4. Bring to the boil then reduce the heat and simmer for 3 minutes until the vegetables are just tender.
5. Tip the cooked noodles into the chicken broth, add the chicken with the spinach and coriander then heat gently for another 2 minutes to warm through.
6. Spoon into warmed bowls and serve.
|
|