24 April 2012

Chicken Noodle Soup

We have a case of flu in our house at the moment, so last night I made Chicken Noodle Soup to help with the recovery. Oh, this is so yummy I'm getting hungry just thinking about it! I would eat it any day, poorly or not. And it is a perfect dish to use up whatever vegetables are left in fridge. I like mange tout a lot but yesterday I used broccoli because that was what we had.

Chicken (leftover roast is perfect)
Egg Noodles
Chicken Stock Cubes
Garlic - lots!
Fresh Ginger
Chillies, Red or Green
Chinese Five Spice
Soy Sauce
Star Anise
Spring Onions

Cook the noodles according to the instructions on the packet. If the chicken is fresh, cook this too before you start with the soup. Bring the water to the boil and put in the stock cubes, garlic, chillies, chinese five spice, ginger, star anise and soy sauce. Allow for the flavours to develop bit, then taste and adjust with extra spices if needed. Add the mushrooms, broccoli and chicken and cook until the vegetables are soft but with a bite. Chuck in the spring onions towards the end, letting them warm through but not cook. Put the noodles at the bottom of a bowl, then ladle over the broth, vegetables and chicken. Slurp away!


  1. Looks great! Not sure my veggie wife will let me cook this though :-(

    1. Hi James!

      Just use veg stock instead and add more greens like peas, asparagus and spinach and leave the chicken out on her plate...I'm sure you will both enjoy it!


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