A quick and simple chicken noodle soup. You can also adjust flavours by serving with thinly sliced ginger, garlic, coriander etc, or by serving alongside some halved boiled eggs.
Cooking Time
Prep: 2 mins
Cooking: 5 mins
Total: 7 mins
Categories
Soup
Ingredients
- 3 Chicken Stock Cubes
- 2 nests dried egg noodles
- 6 Spring Onions
- 100g Frozen Peas
- 100g Cooked chicken breast
- 1/2 red chilli (optional)
- 1.5l Water
Method
- Wash and thinly slice the spring onions
- Shred/slice the chicken breast into little chunks
- If you're using chilli, slice it and set aside
- Set 1.5 litres of water boiling in the kettle
- Crumble the stock cubes into the bottom of a large saucepan
- Pour the boiling water on top of it once the kettle's boiled, and then stir well to ensure it dissolves
- Add the noodles
- Add the spring onions, peas and chicken
- Bring to the boil stirring occasionally
- Allow to cook for 5 minutes (until the noodles and peas are well cooked, and the chicken is hot all the way through)
- Serve into a wide bowl, and top with the chilli
Keywords
chicken, noodles, soup, asian, lunch,
