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- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 95 Times
Chicken Noodle Soup
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Recipe
This is another real favorite in my house, and something you can cook when you’re utterly exhausted. I buy vacuum-sealed packages of fresh – or rather soft ready-cooked – udon noodles from the supermarket and stash them in the cupboard with the pasta so that I know I’ve always got them on hand. It’s a rare week when my children don’t ask for this at least once.
Yield :
Serves 2
Ingredients
- 2 cups chicken stock (good-quality instant or canned is fine)
- 1 boneless chicken breast, about 5oz, cut into strips
- 1 tablespoon soy sauce
- ¼ cup (about 4 or 5) baby corn, cut into 1 inch pieces
- 8oz fresh or ready-cooked udon noodles
- ½ cup sugar-snap peas
- ½ cup slender green beans
Directions
Heat the chicken stock in a saucepan. In a frying pan, cook the strips of chicken without any oil until they have lost their rawness, giving them a stir frequently, and then add the soy sauce to the hot pan of chicken, letting it boil gently a little before tipping the contents of the skillet into the saucepan of hot stock.
Bring the pan to the boil and add the baby corn, noodles, sugar-snaps and fine beans cut in half.
Let the pan come back up to boiling point and cook for a minute or so, so that the noodles are warmed through and the vegetables tender but still crisp.
Notes
I think if you’re making this a grown-up meal, you do need to add some finely sliced hot red chilli and minced ginger to the broth, squeeze with lime and sprinkle with fresh cilantro as you serve.
© 2004 Nigella Lawson
Nutritional Information
Nutrients per serving (% daily value)
650kcal (33%)
3005mg (125%)
100g
6g
11g (16%)
0g
3g (14%)
4g
2g
52mg (17%)
7g
36g
80mg
746mg
38mcg RAE (1%)
14mg (24%)
59mg (6%)
3mg (19%)
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parksloper
12.23.09 Flag commentMade this tonight with homemade chicken broth. The soy sauce adds a different twang to an otherwise simple dish.
I used normal corn, cutting raw kernels off the cob. The corn and snap peas were refreshing.