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Chicken and noodle soup
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Delicious chicken noodle soup ready in under 20 minutes!
Ingredients:
  • 70g egg noodles
  • 875mls (3 1/2 cups) chicken style liquid stock
  • 200mls water
  • 3 small single chicken breast fillets, cut across the grain into 1.5cm-wide strips
  • 60g baby spinach leaves, washed
  • 62.50 ml loosely packed fresh mint leaves
  • 1 green shallot, diagonally sliced
  • Ground black pepper, to taste
Instructions:
  • Boil the egg noodles in a large saucepan of water according to package instructions until they are tender. Drain and set aside.
  • In a large saucepan, bring the chicken stock and water to a boil. Add the chicken, cover, and cook for 1 minute until just cooked. Remove from heat and stir in the baby spinach, mint, and green shallot. (Check out the microwave tip for a quicker alternative.)
  • Evenly distribute the drained noodles into 2 bowls. Pour the chicken soup over the noodles, sprinkle with pepper, and enjoy. For a quick microwave option, place chicken stock and water in a microwave-safe dish. Microwave covered for 4-6 minutes on High/850 watts, then add chicken and cook for 1-2 minutes on Medium/500 watts. Lastly, add baby spinach, mint leaves, and green shallot to the dish.
  • Enhance: Create a delicious vegetable noodle soup with a variety of vegetables.
  • Substitute vegetable stock for chicken stock, then swap chicken with 1 small red capsicum cut into strips and 1 small carrot cut into thin sticks.
  • In a pot, swap the chicken stock for beef stock and skip the chicken. Quickly sear 200g beef fillet or rump strips in 1 tablespoon peanut oil for 1 minute until browned, then toss into the soup along with the baby spinach.

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