There’s nothing quite like chicken noodle soup made from scratch with real stock.
Get the recipe and full nutritional information on our website:
Use this recipe for stock:
Ingredients (4 serves)
• 4 cups chicken stock
• 2 tbsp soy sauce
• 2 tsp white vinegar
• 1 tbsp chopped ginger
• 125g vermicelli noodles (or any other dry noodles)
• 2 1/2 cups shredded cooked chicken
• 2 spring onions
• 4 cups sliced silverbeet
Method
• In a large pot add chicken stock, soy sauce, vinegar and ginger. Bring to a gentle simmer
• In another pot bring to a boil 2-3 litres of water
• Add noodles to the water and cook according to the instructions on the packet
• Drain the noodles and set aside
• Add the chicken, spring onions and silverbeet to the chicken stock. Simmer for 5 minutes
• Divide the noodles between 4 large bowls
• Ladle the soup over the noodles and serve
Alternatively:
• Use dried egg noodles instead of vermicelli
• Use 4 cups of sliced bok choy, kale, cabbage or spinach in place of silverbeet.
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