Chicken noodle soup

Ingredients

900ml chicken or vegetable stock (or Miso soup mix)
1 boneless, skinless chicken breast (about 175g)
1 tsp chopped fresh 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

Method

STEP 1

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.
STEP 2

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.
STEP 3

Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

RECIPE TIPS

USE A SOUP MAKER

Save time and effort by putting all your ingredients in a soup maker and whipping up a delicious soup in no time. Read our review on some of the best soup makers available.

MAKE IT VEGETARIAN

Replace the chicken with 175g firm tofu cut into cubes, simmer for 5 mins, then add the other ingredients as before.

Recipe from Good Food magazine, February 2006

Ingredients900ml chicken or vegetable stock (or Miso soup mix)1 boneless, skinless chicken breast (about 175g)1 tsp chopped fresh ginger1 garlic clove, finely chopped50g rice or wheat noodles2 tbsp sweetcorn, canned or frozen2-3 mushrooms, thinly sliced2 spring onions, shredded2 tsp soy sauce, plus extra for servingmint or basil leaves and a little shredded chilli (optional), to serveMethodSTEP 1Pour 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.STEP 2Put 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.STEP 3Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.RECIPE TIPSUSE A SOUP MAKERSave time and effort by putting all your ingredients in a soup maker and whipping up a delicious soup in no time. Read our review on some of the best soup makers available.MAKE IT VEGETARIANReplace the chicken with 175g firm tofu cut into cubes, simmer for 5 mins, then add the other ingredients as before.Recipe from Good Food magazine, February 2006

Chicken noodle soup