You know those ‘go-to’ recipes, the ones that you know will always work and be a quick and healthy dinner – this is one of mine.
My 5 minute Chicken noodle soup regularly makes it into my meal plans but is also great in those last minute, ‘got to find something for dinner’ moments.
Sometimes I make it with fresh chicken but usually it’s with leftovers from the weekend’s roast. You can vary the veg and seasoning, depending what you’ve got. I generally make it up without the chilli for the kids and add some more in for Mr A and me.
- 1 cooked chicken breast
- 2 large carrots, cut into sticks
- 3 handfuls frozen corn
- 1tsp chilli flakes
- 800ml chicken stock
- 2 portions instant rice noodles
- 3 tbsp soy sauce
- 2 spring onions
- Coriander to garnish
- Fry carrots, chicken and corn in pan for 2 minutes and add chilli flakes. Pour in stock and noodles and make sure everything is covered. Boil for 3 minutes and add soy sauce. Serve and add chopped spring onions and coriander.