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 and experiment with the flavours, depending what you’ve got and how you feel. I generally make it up without the chilli for the kids and add some more in for Mr A and me just before I serve it.
You can also vary the noodles. Because of the children’s egg allergies we use rice noodles but egg noodles work well too and you can go for skinny or flat depending on your preference.
Chicken noodle soup is also the perfect meal when you’re feeling a little under the weather or as a comforting pick me up. Make yourself some on a cold Winter’s night or get your partner to throw it together while you cuddle up on the sofa! Either way, you are sure to feel better with this delicious combination of fresh ingredients.
- 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.