Chicken noodle soup

Name: Chicken noodle soup
Yield: 2 servings
Cuisine: Indian
Ingredients: 900 ml chicken or vegetable stock; 1 boneless, skinless chicken breast, about 175g; 1 tsp chopped fresh root ginger; 1 garlic clove, finely chopped; 50 gm rice or wheat noodles; 2 tbsp sweetcorn; 2-3 mushrooms,,thinly sliced; 2 spring onions, shredded; 2 tsp soya sauce; mint or basil leaves, to serve

Anjali padhy @anjali_7

#monsoondelight

Anjali padhy @anjali_7

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Ingredients

30m

2 servings

900 mlchicken or vegetable stock
1boneless, skinless chicken breast, about 175g
1 tspchopped fresh root ginger
1garlic clove, finely chopped
50 gmrice or wheat noodles
2 tbspsweetcorn
2-3mushrooms,,thinly sliced
2spring onions, shredded
2 tspsoya sauce
mint or basil leaves, to serve

Saved

Steps

30m

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.
2

Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
3

Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soya sauce. Simmer for 3-4 mins until the noodles are tender.
4

Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.