This chicken noodle soup is simple, quick, tasty and comforting. The ginger is warming and good for colds!
I’ve recently been seeing chicken soup everywhere, here’s my version
Ingredients: for 1 litre of soup (serves 3ish)
1 litre of chicken stock
1 chicken breast (about 175g) or left over bits from roast chicken
1 tsp of freshly chopped root ginger (or 1tbsp powered ginger)
1 glove garlic, crushed
1 small onion, chopped
2 tbsp sweet corn
2 tsp soy sauce
2 large mushrooms sliced
1/2 red pepper, sliced
40g noodles or tiny pasta pieces
How to: Put the stock in a pan with the garlic, ginger, onion and the whole chicken breast. Simmer for about 10 mins until the chicken is tender. Remove the chicken from the pan and shred using 2 forks. Meanwhile add the corn, soy sauce, mushrooms, pepper and noodles and continue to simmer for a few minutes until the veg is soft enough for your liking. Return the chicken to the pan, stir everything together and then serve with crusty bread!