Soup Season: Chicken Noodle Soup Recipe

With so many coughs and sniffles flying around, I wondered to myself how I could contribute to the health of the nation (or at least those who travel on the central line and run the risk of infecting me!). Chicken soup is renowned (yet not scientifically proven) for its restorative properties when feeling a little under the weather with colds and congestion and this is one of my favourite recipes.

Chicken Noodle Soup (BBC Good Food)
serves 4, ready in 30 minutes

Ingredients

• 900ml chicken or vegetable stock (or Miso soup mix)
• 1 boneless, skinless chicken breast , about 175g/6oz
• 1 tsp chopped fresh root 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

Method 

1. Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken and shred into bite-size pieces using a couple of forks.
2. Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling

Nutrition per serving: 

217 kcalories, protein 26g, carbohydrate 26g, fat 2 g, saturated fat 0.4g, fibre 0.6g, sugar 1g, salt 2.52 

I personally don’t like mushrooms so always leave them out; they can be replaced with any other vegetable that I fancy. You can also add a few more noodles to make it more filling. This is comfort food at its best; low calories and satisfying!

Elle 🙂 x