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Chicken
Noodle Soup Recipe |
COOKUK.CO.UK |
KEY POINTS
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Preparation Time: |
10 minutes |
Cooking Time: |
30 minutes |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
Two good bowls |
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CHICKEN Noodle Soup
INGREDIENTS
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Chicken Ingredients |
How Much |
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Chicken or Vegetable stock |
900ml / 1½ pints |
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Chicken breast |
175g / 6oz |
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Chopped fresh root ginger |
1 tsp |
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Garlic finely chipped |
1 clove |
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Rice noodles |
50g / 1.75oz |
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Canned or frozen sweetcorn |
2 tbsp |
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Thinly sliced mushrooms |
2-3 |
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Shredded spring onions |
2 |
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Soy sauce, plus some extra for serving |
2 tsp |
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Some mint or basil leaves to serve |
To taste |
COOKING EQUIPMENT
A large saucepan
COOK'S NOTES
Chicken Noodle Soup is one of those recipes which is almost foolproof
because exact quantities are not relly that important, even some of the
ingredients can be varied and it will still taste good. First, the noodles,
any will do. We prefer the very thin ones but if you prefer them thicker
then use them.
One of the main ingredients to this recipe is chicken but pork tastes
just as good. It's not quite so easy to shred as chicken but a sharp
nife will cut pork into thin strnds very well.
As far as additional ingredients are concerned, carrots, beand and
many other ingredients can be chucked into the pot if you are in a more
veggie mood. The soup can be warmed up with the addition of of a couple
of chillies and a teaspoon of curry paste works wonders if you like it
hot.
Whatever variations you use this is a prime example of a soup which
always tastes better when home made compared to a tinned variety.
PREPARATION
Thinly slice the mushrooms and shred the spring onions.
HOW TO SHRED SPRING ONIONS
Shredded spring onions are made by trimming most of the green off
then cutting the onion into 6cm / 2½ins lengths. Cut the lengths
in half, then finely cut each half thinly.
METHOD
Put the chicken stock into a pan, add the chicken, ginger and garlic.
Bring the contents to the boil, then lower the heat, cover and simmer
for 20 minutes, until the chicken is cooked.
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Take the chicken out of the pan and place on the
chopping board. Shred the chicken by using two forks and simply
ripping the chicken into thin shreds. |
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Put the shredded chicken back into the stock, then
add the noodles, sweetcorn, sliced mushrooms, half the spring onions
and the 2 teaspoons of soy sauce. Simmer for 3-4 minutes until the
noodles are tender. |
Ladle the soup into two bowls and place the
remaining spring onions on the top.
Serve with extra soy sauce and mint or basil leaves to taste.
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