Chicken noodle soup
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A classic soup gets an Asian twist, with the addition of star anise, ginger, soy, chilli and soba noodles.
Ingredients
Spring Onions
2 medium, trimmed and cut into 7cm lengths
Chicken breast, skinless, raw
500 g
Star Anise
3 individual
100% buckwheat soba noodles, dry
270 g
Mushrooms
100 g, oyster, thinly sliced
Mange-tout
200 g, halved diagonally
Reduced salt soy sauce
80 g
Coriander, fresh
1 tablespoon(s)
Chilli, green or red
1 individual, deseeded and finely sliced
Spinach
1 portion(s), young leaf
Root Ginger
1 teaspoon(s), grated
Instructions
1
Put the spring onions, chicken, star anise and ginger in a large pan with 2 litres of water. Put over a medium-high heat and bring to a gentle simmer. Cook, uncovered, for 10 minutes or until the chicken is just cooked through. Remove the chicken from the broth, shred and set aside.
2
In a separate pan, prepare the noodles to pack instructions or until just tender. Drain.
3
Meanwhile, line a fine sieve with a double layer of kitchen towel and put over a medium pan. Strain the broth into the pan, discarding any solids, and bring to the boil.
4
Add the mushrooms, mange tout and shredded chicken. Reduce the heat and simmer for 1-2 minutes or until the vegetables are just tender and the chicken is heated through. Stir in the soy sauce.
5
Divide the spinach and noodles between serving bowls. Ladle over the hot soup and top with the coriander and chilli.
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