Easy chicken noodle soup

This is made possible by BBC Foods!

Ingredients

• 500ml/18fl oz good-quality chicken stock
• 1 garlic clove, sliced
• small nugget fresh ginger, peeled and sliced
• 1 cooked skinless chicken breast
• 100g/3½oz dried fine egg noodles
• 3 spears Tenderstem broccoli or 100g/3½oz frozen peas
• 2–3 tsp reduced salt soy sauce
• 3 spring onions, trimmed
• handful beansprouts, rinsed
• chilli or sesame oil (optional)

Method

1. Pour the chicken stock into a pan and add 200ml water.

2. Add the garlic and ginger to the stock and set the pan over a very low heat for 5 minutes.

3. Using a slotted spoon, remove the garlic and ginger from the pan and discard.

4. Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles.

   1. Simmer the broth for 3 minutes.

5. If using, cut the broccoli into 5mm pieces and thinly slice the spring onions. Add to the pan with the soy sauce and simmer for a further minute.

6. Add the beansprouts to the soup and warm through for 30 seconds.

7. Divide among two deep bowls and serve with a drizzle of chilli or sesame oil.

Banner and Image Credit: BBC