Chicken & noodle soup

Preparation Time

10 minutes

Cooking Time

10 minutes

Ingredients (serves 2)

• 70g egg noodles 875mls (3 1/2 cups) chicken stock
• 200mls water
• 3 small single chicken breast fillets, cut across the grain into 1.5cm-wide strips
• 60g baby spinach leaves, washed
• 1/4 cup loosely packed fresh mint leaves
• 1 green shallot, diagonally sliced
• Ground black pepper, to taste

Method

1. Cook the egg noodles in a large saucepan of boiling water following packet directions or until tender. Drain and set aside.
2. Meanwhile, place the chicken stock and water in a large saucepan, cover and bring to the boil over high heat. Reduce the heat to medium, add the chicken, cover and cook for 1 minute or until the chicken is just cooked. Remove from the heat. Add the baby spinach, mint and green shallot to the chicken and chicken stock. (See microwave tip.)
3. Divide the drained noodles evenly between 2 serving bowls. Ladle the chicken soup over the noodles, sprinkle with pepper and serve. microwave tip: Place the chicken stock and water into a large heat-resistant, microwave-safe dish. Cook, covered, for 4-6 minutes on High/850watts/100% or until the liquid comes to the boil. Add the chicken and cook, covered, for 1-2 minutes on Medium/500watts/50% or until the chicken is just cooked. Carefully remove the cover, and add the baby spinach, mint leaves and green shallot to the chicken and stock.
4. variations: vegetable noodle soup.
5. Replace the chicken stock with vegetable stock and replace the chicken with 1 small red capsicum, deseeded and cut into strips, and 1 small carrot, peeled and cut into thin sticks.
6. beef & noodle soup - Replace the chicken stock with beef stock and omit the chicken. Stir-fry 200g beef fillet or rump strips in 1 tbs peanut oil for 1 minute or until sealed, and add to the soup with the baby spinach.

Notes & tips

microwave tip: Place the chicken stock and water into a large heat-resistant, microwave-safe dish. Cook, covered, for 4-6 minutes on High/850watts/100% or until the liquid comes to the boil. Add the chicken and cook, covered, for 1-2 minutes on Medium/500watts/50% or until the chicken is just cooked. Carefully remove the cover, and add the baby spinach, mint leaves and green shallot to the chicken and stock.
variations: vegetable noodle soup.
Replace the chicken stock with vegetable stock and replace the chicken with 1 small red capsicum, deseeded and cut into strips, and 1 small carrot, peeled and cut into thin sticks.
beef & noodle soup - Replace the chicken stock with beef stock and omit the chicken. Stir-fry 200g beef fillet or rump strips in 1 tbs peanut oil for 1 minute or until sealed, and add to the soup with the baby spinach.