Chicken noodle soup is one of my favourite comfort foods. I’ll always make a batch if I want something simple to eat, or if I’m feeling a little run down. A mild spicy broth, with poached chicken, noodles, garlic, ginger and lots of spring onions. It couldn’t be simpler to make and is ready in under 30 minutes. A great one pan meal.
This is also a great way to use up any leftover chicken you might have. Either from a roast or mid week meal. Simply shred the chicken and add it to the broth to warm through. I love the undertones of fresh ginger, just that smell alone drifting through the kitchen makes me feel better. I really need to practice growing ginger, I seem to use it in so much of my cooking. Such a powerful and medicinal ingredient.
Chicken Noodle Soup
Prep time: 6 mins
Cook time: 20 mins
Total time: 26 mins
- 1.4 litres of chicken stock (2x cubes)
- 2 large spring onions (whites sliced into vertical strips and greens finely chopped for garnish)
- Thumb sized piece of fresh ginger, chopped into matchsticks
- 3 garlic cloves, minced
- Salt and pepper
- 200g egg noodles
- 250g chicken (small pack of mini fillets)
- 2 tbsp oil
- Mince garlic, remove green ends from spring onions and chop finely, set aside. With the whites, chop vertically into thin matchstick type strips. Same with the ginger.
- Add ginger, garlic and whites of onion to a pan. Cook on medium until onion has softened, a few mins. Add chicken stock, chicken and noodles. Cook for 15 minutes until cooked through.
- Season to taste, dish up and serve with green parts of the onion.
*Pak choi or broccoli would also work great with this soup if you want an extra hit of vegetables.