Chicken Noodle Soup
This comforting chicken noodle soup is bursting with flavor and warmth. Tender shredded chicken, aromatic ginger, and garlic infuse the fragrant broth, while rice noodles add a comforting touch. A sprinkling of sweetcorn, mushrooms, and spring onions create a delightful medley of textures. Finish off with a garnish of fresh herbs and a hint of chili for a soup that is both soothing and satisfying.
— Constant Cookbook
Ingredients
- 900ml chicken or vegetable stock (or Miso soup mix)
- 1 boneless, skinless chicken breast , about 175g/6oz
- 1 tsp chopped fresh root ginger
- 1 garlic clove , finely chopped
- 50g rice or wheat noodles
- 2 tbsp sweetcorn , canned or frozen
- 2-3 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
Instructions
- 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, mint or basil leaves and chilli, if using. Serve with extra soy sauce.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 217 calories
- Fat Content: 2 grams fat
- Saturated Fat Content: 0.4 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 0.6 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 2.5 milligram of sodium
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