Chicken Noodle Soup
Course
Main Dish
Cuisine
Asian
Servings
4
people
Servings
4
people
Ingredients
1
litre
chicken stock
or you can use vegetable stock if you prefer
1
medium sized chicken breast
chopped into 6 chunks
1
piece
fresh ginger
thumb sized, peeled and finely chopped
1
clove
garlic
finely chopped
100
grams
hokkien noodles
or use any type of your favourite noodle
1
corn cob
or half a can of corn
2
carrots
peeled and finely chopped
5
mushrooms
thinly sliced
4
spring onions
finely sliced
2
tbsp
soy sauce
Parsley, mint or basil leaves
to serve
Instructions
Place a large pot over medium to high heat.
Pour in the stock, chicken, ginger and garlic.
Bring to the boil, then reduce the heat and simmer partly covered for 20 minutes, until the chicken is tender.
Remove the chicken and use forks to shred it before returning to the pot.
Add the noodles, corn, carrot, mushrooms, half the spring onions and the soy sauce.
Simmer for 3-4 minutes until the noodles are tender.
Ladle into bowls and scatter over the remaining spring onions and herbs.
Print Recipe
Chicken Noodle Soup
Votes:
42
Rating:
3.81
You:
Rate this recipe!
Course
Main Dish
Cuisine
Asian
Servings
people
Ingredients
1
litre
chicken stock
or you can use vegetable stock if you prefer
1
medium sized chicken breast
chopped into 6 chunks
1
piece
fresh ginger
thumb sized, peeled and finely chopped
1
clove
garlic
finely chopped
100
grams
hokkien noodles
or use any type of your favourite noodle
1
corn cob
or half a can of corn
2
carrots
peeled and finely chopped
5
mushrooms
thinly sliced
4
spring onions
finely sliced
2
tbsp
soy sauce
Parsley, mint or basil leaves
to serve
Course
Main Dish
Cuisine
Asian
Servings
people
Ingredients
1
litre
chicken stock
or you can use vegetable stock if you prefer
1
medium sized chicken breast
chopped into 6 chunks
1
piece
fresh ginger
thumb sized, peeled and finely chopped
1
clove
garlic
finely chopped
100
grams
hokkien noodles
or use any type of your favourite noodle
1
corn cob
or half a can of corn
2
carrots
peeled and finely chopped
5
mushrooms
thinly sliced
4
spring onions
finely sliced
2
tbsp
soy sauce
Parsley, mint or basil leaves
to serve
Votes:
42
Rating:
3.81
You:
Rate this recipe!
Instructions
Place a large pot over medium to high heat.
Pour in the stock, chicken, ginger and garlic.
Bring to the boil, then reduce the heat and simmer partly covered for 20 minutes, until the chicken is tender.
Remove the chicken and use forks to shred it before returning to the pot.
Add the noodles, corn, carrot, mushrooms, half the spring onions and the soy sauce.
Simmer for 3-4 minutes until the noodles are tender.
Ladle into bowls and scatter over the remaining spring onions and herbs.