Chicken Noodles Soup Recipe
Chicken Noodles Soup
Kitchen Science
2
10 minutes
30 minutes
217
The aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds. This flavorful soup with chicken noodles is delicious and low in calories and fat, making it a great option for those watching their weight. So go ahead and give it a try - you'll be glad you did!
Ingredients
- 900ml Stock (chicken or vegetable) (or Miso soup mix)
- 1 Chicken breast, boneless and skinless (about 175g)
- 1 tsp Fresh ginger, diced
- 1 Finely minced garlic clove
- 50g Rice noodles or wheat noodles
- 2 tbsp Canned or frozen sweetcorn
- 2-3 Finely sliced mushrooms
- 2 Shredded spring onions
- 2 tbsp Soy sauce, plus more for serving
- To serve, garnish with mint or basil leaves and a pinch of chopped chili (optional).
Directions
Place the chicken breast, ginger, and garlic in a pan with the liquid. Bring to a boil, decrease the heat to low, partially cover, and cook for 20 minutes or until the chicken is tender.
- Shred the chicken with two forks on a cutting board. Add the chicken, noodles, sweetcorn, mushrooms, spring onions, and soy sauce back to the stock for 3 to 4 minutes or until the noodles are soft.
- Fill two bowls halfway with the soup and top with the remaining spring onion, mint or basil leaves, and chili if using. Add more soy sauce if desired.