Chicken ramen noodle soup
50 min
This charming chicken and noodle soup is both hearty and comforting. Simple and tasty, perfect for a midweek supper.
SarahR
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Ingredients
Serves: 4
- 1 teaspoon groundnut oil
- 3 leeks, sliced
- 2 carrots, peeled and chopped
- 1 tablespoon chopped root ginger
- 3 cloves garlic, minced
- 1.5L chicken stock
- 4 tablsepoons soy sauce
- salt and pepper, to taste
- 4 chicken breast fillets
- 350g ramen noodles
- 1 handful fresh spinach leaves
- 1 handful tinned sweetcorn kernels
Method
Prep:10min ›
Cook:40min ›
Ready in:50min
- In a large casserole dish, warm the oil and soften the leeks. Then add the carrots, ginger and garlic and stir for 2 minutes. Add the stock, soy sauce and seasoning. Simmer for 20 minutes.
- Remove from the heat and run the stock through a sieve into a clean pan. Poach the chicken breasts in the stock for about 15 minutes over a low to medium heat just until the chicken is no longer pink in the centre and the juices run clear. Remove the chicken, slice and keep warm.
- Increase the heat and add the noodles to the stock and cook according to the instructions on the packet.
- Pour the noodle soup mixture into bowls then add the sliced chicken. Top with a sprinkle of fresh veggies and serve.
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