Chicken noodle soup with mint and lemon

Name: Chicken noodle soup with mint and lemon
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4
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

Easy
March 2006

Easy
March 2006

Serves 4
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

Nutrition: per serving

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

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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

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

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.
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.
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.

Method

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.
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.
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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