Chicken noodle soup
Super soups BBC Good Food daily recipe to collect
Mary Cadogan’s aromatic broth will warm you up on a winter’s evening – it contains ginger, which is particularly good for colds 900ml chicken or vegetable stock
(or Miso soup mix)
1 boneless, skinless chicken breast (about 175g)
1 tsp chopped fresh ginger
1 garlic clove, finely chopped 50g rice or wheat noodles
2 tbsp sweetcorn, canned or frozen 2-3 mushrooms, thinly sliced 2 spring onions, shredded
2 tsp soy sauce, plus extra for serving mint or basil leaves and a little shredded chilli (optional), to serve
1
Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. 2
Put the chicken on a board and shred into bite-sized pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
3
Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.
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