Monday, 19 September 2011

Chicken soup with noodles

Chicken soup Recipe   Chicken Noodle Soup.

1 deboned skinless chicken breast.
900 ml of chicken or vegetable stock.
1 finely chopped garlic clove.
1 Tablespoon of fresh chopped ginger.
50 grammes of noodles.
2 tablespoons of frozen sweetcorn.
4 thinly sliced mushrooms.
2 shredded spring onions.
2 tablespoons of soy sauce.
Mint leaves and a little shredded chilli, to serve.
Method.
Pour the stock into a pan and add the garlic, ginger and chicken. Boil, and then simmer for 20 minutes. Make sure the chicken is tender. Remove the chicken and using 
forks, shred it into bite sized pieces.
Return the chicken to the pan and add the noodles, corn, mushrooms, half the spring onions and the soy.
Simmer for a few minutes until the noodles are soft.
Serve into bowls and add the rest of the shredded onion, mint leaves and chilli shreds.

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