I absolutely adore soup. I eat it with lunch almost every single day. It’s so comforting and fills me up along with a sandwich. On the days I don’t have soup with my lunch, I’m always starving right before dinner. Soup reminds me of being a kid and going to hotels around Ireland with my family. All of us going into a place for lunch and ordering loads of soups and sandwiches. Great memories. This chicken soup is really easy to make, I hope you enjoy it. For more recipes like this go to the free tools section of our website here.
Jessica Cooke X
Quick Chicken Noodle Soup Serves 2
- 2 free range chicken breasts
- 1 tin of coconut milk
- 2 cups chicken stock
- Handful of mangetout, cut in half 1 carrot, cut into matchsticks
- 100g rice noodles
- 2 garlic cloves, crushed
- 1 inch fresh ginger, peeled and finely chopped 2 tsp cumin
- 2 tsp turmeric
- 2 tsp salt
- 1⁄2 tsp pepper
- Juice of 1 lime
Bring the stock and coconut milk to a boil in a medium sized saucepan. Add the lime juice, cumin, turmeric, garlic, ginger, salt and pepper.
Add the chicken breasts and bring the heat down to a gentle simmer. Cook for 20 minutes.Remove the chicken breast and shred with two forks.
Bring the stock up to a boil and add the noodles.
Cook according to the packet’s instruction. Right before the noodles are cooked, add the carrot and mangetout.
Add the chicken, giving the whole pot a good mix. Serve warm in bowls, topped with (optional) chopped peanuts and sliced scallions.