Chicken Noodle Soup
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.
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.
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationegg-free, kosher, low-fat, peanut free, tree nut free
Taste and Texturesavory, umami
Type of Dishchicken soup, hot soup, soup
- 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
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.
2004 Nigella Lawson