What could be more comforting than chicken noodle soup? This recipe contains ginger, which is especially good if you have a cold.
175g skinless chicken breast
1tsp fresh chopped ginger
50g wheat or rice noodles
2-3 thinly sliced mushrooms
2tsp soy sauce, plus more for serving
900ml chicken or vegetable stock
1 finely chopped garlic clove
2 shredded spring onions
2tbsp canned or frozen sweetcorn
Basil and mint leaves to serve
Shredded chilli (optional)
- Heat the stock in a pan with the ginger, garlic and chicken. Bring to boil and reduce heat, partly cover and simmer for 20 minutes until the chicken is just cooked. Remove chicken and shred into bite-sized pieces.
- Place chicken back in the stock with the mushrooms, corn, noodles, soy sauce and half the spring onions. Simmer the soup for three or four minutes until the noodles are tender and divide between two soup bowls. Garnish the bowls with the remaining spring onions, herbs and shreds of fresh chilli if using. Serve with additional soy sauce.