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 | Cooking | Total |
|---|---|---|
| 2 mins | 5 mins | 7 mins |
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