Chicken noodle broth
Average rating:
This warming soup is an instant pick-me-up and is ready in a flash
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Prep time: 20 mins
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Cooking time: 20 mins
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Serves: 4
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Costs: Cheap as chips
Ingredients
Give this soup an oriental garnish of fresh beansprouts and coriander leaves.
- 10ml (2tsp) sesame oil
- 5ml (1tsp) grated root ginger
- 1 red chilli pepper, thinly sliced
- 8 spring onions, trimmed and sliced
- 2 garlic cloves, peeled and thinly sliced
- 225g (8oz) chicken fillets, diced
- 175g (6oz) tiny broccoli florets
- 2 x 300ml tubs fresh chicken stock
- 30ml (2tbsp) soy sauce
- Half 250g packet fine egg noodles
Method
- Heat the oil in a large wok or frying pan and stir-fry the ginger, chilli pepper, spring onions and garlic for 1-2 mins. Add the chicken and stir-fry for 2-3 mins until no longer pink.
- Add the broccoli, chicken stock, soy sauce and 450ml (¾
- pt) water and bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until the broccoli is just tender. Season to taste with salt and freshly ground black pepper.
- Meanwhile, cook the noodles according to the packet instructions. Drain and divide between four warmed bowls. Ladle over the chicken broth.
Nutritional information per portion
- Calories 265(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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