Chicken noodle soup with mint and lemon

Chicken noodle soup with mint and lemon
  • Serves icon Serves 4
  • Time icon Ready in 50 minutes

A low cal, low-fat chicken noodle soup recipe that is easy to make and comforting to eat. For extra heat, try our spiced chicken noodle soup.

Nutrition: per serving

Calories
240kcals
Fat
3.7g (1.4g saturated)
Protein
18g
Carbohydrates
27.1g (2.4g sugars)
Salt
2.9g
Calories
240kcals
Fat
3.7g (1.4g saturated)
Protein
18g
Carbohydrates
27.1g (2.4g sugars)
Salt
2.9g

Ingredients

  • 2 free-range chicken breasts, on the bone if possible
  • 2 bay leaves
  • 1 garlic clove
  • 4 tbsp soy sauce
  • 2 tbsp shaoshing wine or dry sherry
  • 1 tsp runny honey
  • Juice of ½ lemon
  • 300g straight-to-wok udon noodles
  • Fresh mint leaves, to serve
  • Lemon slices, to garnish

Method

  1. Place the chicken, bay leaves and garlic in a pan with 1 litre cold water. Bring to a simmer and cook for 30 minutes, until cooked through, skimming any froth from the surface. Remove the chicken and set aside.
  2. Continue to simmer the broth, adding the soy sauce, wine, honey and lemon juice. Season, adding more soy sauce or lemon juice, if you like.
  3. Blanch the noodles for 3 minutes in boiling water. Drain and divide between bowls. Thinly slice the chicken and put on top of the noodles. Pour over the broth, scatter with mint and top with a slice of lemon.

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