The Ultimate Chicken Noodle Soup for Chilly Days
Chicken noodle soup with sweetcorn, mushrooms, beansprouts, spring onions and fresh coriander.
Ingredients
Broth
- 1 tbsp Olive oil
- 2 Garlic cloves (crushed)
- Ginger (thumb-sized, grated)
- 3 cups Chicken stock
- 2 tbsp Light soy sauce
- 1/2 tbsp Dark soy sauce
- 2 tsp Sugar
- 1 tbsp Mirin
- 1/2 tbsp Fish sauce
- 1/4 tbsp Sesame oil
Ingredients
- 2 Chicken breasts
- 200g Noodles
- 50g Beansprouts
- 50g Mushrooms (sliced)
- 50g Sweetcorn
- 4 Spring onions (chopped)
- 1 Red chilli (diced)
- Fresh coriander (handful- chopped)
Instructions
- Add the olive oil to a large pan and heat to medium-high. Add the garlic and ginger and cook for a minute stirring constantly. Then, add the chicken stock, light and dark soy sauce, sugar, mirin, fish sauce and sesame oil to the pan. Season with salt and pepper to taste and stir until well combined.
- Add the chicken breasts and bring to a boil. Reduce to simmer and cook for 10 minutes. Next, add the noodles and cook for a further 5 minutes stirring frequently. Add the beansprouts, mushrooms and sweetcorn and cook for another 5 minutes. Remove the chicken from the broth and shred roughly with two forks. Return to the broth, add the spring onions and chilli and cook for a further minute.
- Remove from the heat and divide between two serving bowls. Top with the fresh coriander and enjoy.