This charming chicken and noodle soup is both hearty and comforting. Simple and tasty, perfect for a midweek supper.
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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
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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.