Chicken noodle soup

This great value and oh-so satisfying lunch idea will become a staple

1 ratings

30 minutes
Serves 4
1 of 5 a day

Nutrition: Per serving

Kcal193
Fat2.7g
Salt0.63g
Sugar3.7g

Recipe by: Gopi Chandratheva | Registered nutritionist

A warming bowl of noodle soup is a winter favourite. Ginger, garlic, spring onions and coriander all combine to make a comforting and flavoursome soup base. It’s a great recipe for using up leftover chicken.

Ingredients

½ low salt stock cube
1 pint water
200g diced chicken breasts
200g mushrooms, sliced
120g green beans, cut into halves
2 wholemeal noodles nests
1 teaspoon miso paste
½ lime, juiced
1 tablespoon reduced salt soya sauce
1 tablespoon teriyaki sauce
1 teaspoon tomato puree
¼ piece ginger, chopped
2 cloves garlic, chopped
4 spring onions, chopped

Method

In a pan, mix the stock cube in a pint of boiling water.
Add diced chicken breast to the stock and simmer for ten minutes until cooked. Remove the chicken and set aside.
Add the garlic, ginger, all vegetables and noodles to the same pan and simmer for ten minutes until tender.
Add in the soy, teriyaki, miso, lime and tomato puree. Return the chicken to the pan, stir gently, and simmer for a few more minutes.
Serve the noodle soup in bowls and garnish with spring onions.

You can add any vegetables of your choice. You can use any type of noodles such as buckwheat, egg or vegetable-based noodles. Wholemeal noodles are a good source of fibre.