Asian-style chicken soup

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
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

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.

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