Fast chicken noodle soup recipe
This is such a versatile dish – it's ideal for using up leftover veg and you can use any type of meat. An almost instant meal in a bowl!
Prep: 3 mins
Cook: 7 mins
Serves 4
Ingredients
- 125g dried egg noodles (medium or fine)
- 1.2L reduced-salt vegetable or chicken stock
- 300g fresh or frozen stir-fry vegetables
- 250g boneless, skinless roast chicken breasts, sliced
- 1 pinch ground black pepper
- 1 teaspoon reduced-salt soy sauce
Method
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Put the noodles into a heatproof bowl and cover them with boiling water. Leave to soak for 6 minutes.
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Meanwhile, pour the stock into a large saucepan and bring to the boil. Add the vegetables and simmer for 5 minutes.
Information:This is a great way to make the most of any fresh vegetables that need to be used up.
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Drain the noodles, then add them to the saucepan with the sliced chicken. Season with pepper.
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Heat for 1 to 2 minutes, then ladle into bowls.
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Serve each portion sprinkled with a few drops of soy sauce.
Information:If you like things spicy, add a few fine slices of fresh red or green chilli, or a pinch of dried chilli flakes.
