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- Course: Main Course
- Total Time: Under 30 Minutes
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 30 Times
Chicken Noodle Soup
Chicken Noodle Soup
Cookbook
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 limo and sprinkle with fresh cilantro as you serve.
© 2004 Nigella Lawson
