Recipe

Chicken noodle soup

Wholesome and warming, this chicken noodle soup is the perfect comfort food for the cooler weather.

  • 30 mins preparation
  • Serves 4
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Ingredients

Chicken noodle soup
  • 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

Chicken noodle soup
  • 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.

Notes

Not suitable to freeze or microwave.

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