Name: Chicken noodle soup
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon canola oil; 4 clove garlic, sliced; 1 tablespoon finely grated fresh ginger; 1/2 teaspoon chilli flakes; 2 litre (8 cups) salt-reduced chicken stock; 300 gram chicken breast fillets, trimmed; 185 gram rice vermicelli; 1 bunch baby pak choy (baby bok choy), shredded coarsely; 2 medium (240g) carrots, cut into matchsticks; 115 gram punnet baby corn, sliced diagonally; 1 cup coarsely chopped fresh coriander; 6 green onions (green shallots), finely sliced diagonally

Wholesome and warming, this chicken noodle soup is the perfect comfort food for cooler weather but light enough to enjoy year round.

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Ingredients

2 teaspoon canola oil

4 clove garlic, sliced

1 tablespoon finely grated fresh ginger

1/2 teaspoon chilli flakes

2 litre (8 cups) salt-reduced chicken stock

300 gram chicken breast fillets, trimmed

185 gram rice vermicelli

1 bunch baby pak choy (baby bok choy), shredded coarsely

2 medium (240g) carrots, cut into matchsticks

115 gram punnet baby corn, sliced diagonally

1 cup coarsely chopped fresh coriander

6 green onions (green shallots), finely sliced diagonally

Method

1.Combine oil, garlic, ginger and chilli in a large saucepan. Stir over medium heat until aromatic.

2.Add the stock and chicken breast fillets to the saucepan and bring to a simmer over medium heat. Simmer gently until chicken is just cooked through. Remove chicken from saucepan.

3.Bring soup back to the boil; add the noodles and cook until almost tender. Add pak choy, carrots and corn, and simmer for 1-2 minutes or until the pak choy leaves are bright green.

4.Meanwhile, shred the chicken.

5.Remove the saucepan from the heat; stir in the chicken and coriander. Serve soup topped with the green onions.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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