Asian-style chicken soup

Asian-style chicken soup

This chicken noodle soup recipe is made using storecupboard ingredients – making it perfect for a midweek meal.

Asian-style chicken soup

  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 20-30 min

This chicken noodle soup recipe is made using storecupboard ingredients – making it perfect for a midweek meal.

Nutrition: per serving

Calories
502kcals
Fat
11.5g (2.1g saturated)
Protein
37.9g
Carbohydrates
59.9g (1.4g sugars)
Fibre
1.8g
Salt
2.2g

Ingredients

  • 6 skinless free-range chicken thighs
  • Olive oil for drizzling
  • 1.2 litres chicken stock (see tip)
  • Small bunch fresh coriander
  • 2 garlic cloves
  • 300g dried egg or rice noodles
  • 1-2 tbsp soy sauce
  • 2 tsp chilli flakes, plus extra
  • 250g frozen spinach, defrosted
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Method

  1. Heat the oven to 200°C/fan180°C/ gas 6. Put the chicken in a roasting tin, drizzle with oil, season and roast for 20-30 minutes until cooked. Leave to cool slightly, then shred.
  2. Bring the stock to a boil in a large pan. Chop the coriander stems (see tip) and add to the pan. Reserve the leaves. Crush in the garlic. When the stock is boiling, reduce to a simmer and add 150-200ml water to dilute.
  3. Add the noodles along with the soy and chilli. Simmer for 4-5 minutes until tender, then add the chicken and spinach and cook for 1 minute.
  4. Season to taste, then serve scattered with the coriander leaves and extra chilli flakes, if you like.

Nutrition

Nutrition: per serving
Calories
502kcals
Fat
11.5g (2.1g saturated)
Protein
37.9g
Carbohydrates
59.9g (1.4g sugars)
Fibre
1.8g
Salt
2.2g

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