Why do I love chicken and noodle soup?
This chicken and noodle soup recipe is based on a dish I used to have with my mum at our local Chinese restaurant. Although, as I was vegetarian at the time, the Chinese restaurant would make me a special chicken free noodle soup. I have to say its much tastier with the chicken! This recipe is super quick and easy, it can also be created in just one pan if you want to save on washing up!
This recipe serves 4 and has 270kcal per portion.
Do you have a diet restriction?
This recipe is great for the following dietary restrictions:
- Gluten Free
- Dairy Free
- Nut Free
- Low GI
Step 1: Cook the chicken
For the chicken in this recipe, I used chicken breasts that I had already cooked (a little to much on this occasion, admittedly). Cook 3 small chicken breasts (500g) in any way you see fit, Air fryer for 15 minutes, bake for 25-30 minutes, or fry in the saucepan that you want to make your soup in if you want to reduce the washing up. Cut the chicken into small bite sized pieces and set aside for use later.
Step 1: Prepare the stock
Chop 2 carrots into small pieces and slice 4 spring onions. Pop them into a large pan along with 1 litre of vegetable stock and 1 litre of chicken stock. I like to use the Kallo organic stock cubes that make up 500ml of stock each. To this also add a pinch of salt, pepper, 3 tablespoons of soy sauce and Chinese 5 spice.
Step 3: Add the chicken
Let the broth simmer for 15 minutes before taking 1/2 a cup of the broth and mixing it with 2 tablespoons of cornflour to make a cornflour slurry. When well mixed and no lumps, pour the slurry back into the broth. Mix in well. This should thicken the soup slightly but not a hugely noticeable amount as broths are meant to be thin. Add the chicken pieces, bamboo shoots and 2 portions of dried noodles and cook for a further 5 minutes until the noodles are soft. If your bamboo shoots are fresh and didn’t come out of a tin like mine you may have to cook them for longer. Serve in bowls
Can I reheat this soup?
Yes! I usually make more portions than I need and reheat them within a couple of days of being refrigerated. I usually opt for microwaving for 3-5 minutes depending on portion size.
Can I freeze this chicken noodle soup?
I would not recommend freezing this soup after cooking to avoid the noodles breaking down. You could however freeze the broth and add the chicken and noodles separately.
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