About this recipe:This lovely chicken and egg noodle soup is a favourite in our household on a cold day. Ready in just over 30 minutes, serve with some crusty bread on the side.
1 tablespoon butter
1/2 onion, chopped
1 clove garlic, minced
1cm piece root ginger, minced
1/2 small red chilli, minced (optional)
salt and pepper, to taste
300g leftover cooked chicken
1L chicken stock
3 carrots, peeled and sliced
100g egg noddles
chopped fresh chervil
chopped fresh chives
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Method Prep:10min › Cook:35min › Ready in:45min
In a frying pan over a medium heat, melt the butter and add the onion, garlic, ginger and chilli if using and cook and stir for 4 minutes until soft, but not brown. Season well.
In a saucepan over a medium heat, combine the contents of the frying pan with the chicken and the stock and simmer gently for 25 minutes. Add the carrots and noodles and cook for 6 minutes until the noodles are soft. Transfer to four serving bowls and top with fresh chervil and chives.