A good chicken soup was always thought to help towards making you better if you had colds, coughs, flu or other types of winter illnesses. This one is no different, but probably much tastier than really old recipes from years ago. It can be made with leftover chicken from a roast dinner, or by using a whole fresh chicken breast, which we have done. High in protein and a great winter warmer!
Serves: 2 x 700ml food pots
Preparation Time: 10 minutes
Cooking Time: 30 mins for fresh chicken breast, 10 mins for chicken leftovers
- 1 whole chicken breast (skinless and boneless) approx. 175g
- 900ml chicken stock
- 2tsp chilli and garlic paste (available in most supermarkets
- 125g shitake or oyster mushrooms
- 1 small carrot, washed and cut into very thin matchsticks
- 2 baby corn cobs, cut into pieces
- 2 spring onions, cut diagonally (quite thin)
- 2tsp dark soy sauce
- 40g rice noodles, broken up or sliced into small pieces
- 6-8 basil leaves, torn into pieces
- Place the chicken stock in a large saucepan. Warm through and add the chilli and garlic paste. Stir to dissolve.
- Poach the chicken breast in the stock mix, by bringing up to the boil and then simmering for around 25 minutes.
- Remove the chicken, and slice or shred thinly into small pieces. Place pack in the pan and add the noodles, carrot, corn, mushrooms and spring onions.
- Continue to cook on simmer for about 5 minutes, then quickly add the basil. Stir through then portion your soup into your food pots.
Calories 217, Fat 2g, Saturates 0.4g, Carbohydrates 26g, Sugar 1g, Fibre 0.6g, Protein 26g, Salt 2.52g