Chicken noodle soup Recipe | 4Food

Chicken recipes Chicken noodle soup recipe

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Three Day Chicken Challenge - family

Date Published:: 09/01/2008

This is a really effective and tasty way of using up any leftover chicken, and a fabulously warming soup

Serves 4

Ingredients

2 racks of noodles
½ of the left-over chicken meat, sliced into small pieces
Home-made chicken stock (save a ladleful for the next night's dinner)
1 red pepper, sliced
½ bundle of spring onions, chopped into rounds green and white parts separately
2 pak choi, roughly chopped into large pieces, white and green parts separately
1 carrot, sliced into rounds
1 stick of celery, sliced finely
1 pinch of five-spice powder
1 handful of fresh coriander, chopped
1 star anise
1 garlic clove, sliced
1 mild red chilli, sliced into rounds
½ tsp fresh ginger, sliced into sticks
2 tsp of sesame oil
Soy sauce to taste
Optional tofu chopped or handful of raw, shelled prawns

Method: How to make chicken noodle soup

1. Bring the stock up to a simmer and add the chilli, garlic, ginger, star anise and five-spice powder. Let the flavours mingle in a bit.

2. Add the noodles, carrots, white bits of the spring onions, white bits of the pak choi, celery, red pepper and chicken (prawns or tofu as well) and cook for a few minutes.

3. The chicken must be thoroughly reheated and the prawns (if using) pink. You can top up your stock with water if it is not going to cover all the ingredients.

4. Check the noodles are soft and add green pak choi, green spring onions and soy sauce to taste. Dish out and sprinkle with sesame oil and coriander.

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