Super Soup-Chicken Noodle Yum

Here in the UK, the dreary winter is still dragging its heels, and the chilly nights and wet days are lagging on. Its difficult not to indulge in the comfort eating on the scale of pies and chocolate and stew daily which I regularly dream of, but I have found a ray of relatively healthy light in all the sin. This recipe has become my go to on those days when it all becomes too much, when I need a pick me up, when I need a cuddle on the inside.

Its a very flexible and mouldable recipe, so please change it to how you fancy!

It takes about 40 min from start to finish, and cost about £4 to make 6 portions-Pretty Good!

You’ll need:

4 Spring onions chopped finely (don’t forget my tip about planting the roots so they regrow!)

A thumb sized piece of ginger. Recipe books will tell you to chop it, but I hate it when you end up chewing on a chunk, so I grate it finely as if it was fruit peel.

2 chicken breasts

1 tin of sweetcorn

2 cloves of garlic

400g of rice noodles

Splash of Soy Sauce

Splash of oil

Litre and a half of chicken stock

 

So start by chopping up the onions and adding them to a large pan of oil. Add the chicken breasts and sear for a few minutes.

Add the garlic and ginger, followed by the stock.

Simmer for 30 min.

Take the chicken from the pan, and with a fork, shred it into pieces. Re-add to the pan, along with sweetcorn, noodles and a splash of soy sauce. Cook through for another 5 minutes then serve!

A beautiful, beautiful recipe well under £1 a portion

xx