Chicken Noodle Soup
A heart-healthy chicken noodle soup, made by boiling one of our delicious whole chickens in a flavoursome stock.
The perfect meal to nurse you back to health if you're feeling under the weather.
Shopping list
- 1 whole chicken
- 250g white button mushrooms
- 1 red chilli, sliced
- 1 whole white cabbage, shredded
- 400g rice vermicelli noodles
- 4 litres boiling water
- 1 carrot, peeled
- 1 onion, outer skin removed
- 1 inch ginger
- 1 stalk lemongrass
- 1 celery
- 1-2 limes, cut into wedges
- Handful of peanuts, chopped
- Handful of coriander
Method
Boil the whole chicken in water along with the onion, ginger, celery, carrot and lemongrass for an hour and a half.
Remove the chicken from the stock and shred the meat from the bones.
Remove the vegetables from the stock and boil the remains on a high heat. Then, add the noodles and cook for around 25 minutes until soft.
Add the chicken, mushrooms, chilli, cabbage and noodles to a serving bowl, then pour over the stock. Garnish with peanuts, lime wedges and coriander to taste.
Ingredients
Directions
Boil the whole chicken in water along with the onion, ginger, celery, carrot and lemongrass for an hour and a half.
Remove the chicken from the stock and shred the meat from the bones.
Remove the vegetables from the stock and boil the remains on a high heat. Then, add the noodles and cook for around 25 minutes until soft.
Add the chicken, mushrooms, chilli, cabbage and noodles to a serving bowl, then pour over the stock. Garnish with peanuts, lime wedges and coriander to taste.