Spiced chicken noodle soup
- Published: 31 Jan 07
- Updated: 18 Mar 24
The spices and noodles transform this chicken noodle soup into a warming supper for two.
Advertisement
Ingredients
- 1 batch (1 litre) frozen poached chicken meat and broth, defrosted
- 6 thin slices fresh ginger
- 1 large red chilli, halved lengthways
- 1 star anise
- Bunch of spring onions, chopped
- 1 large carrot, cut into matchsticks
- 2 blocks thin egg noodles
- 225g bag baby spinach leaves
- 4 tbsp soy sauce
- Chilli oil, to serve (optional)
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Strain the broth from the chicken and vegetables into a saucepan and add the sliced ginger, red chilli, star anise and spring onions. Bring to the boil and simmer for 10 minutes. Add the chicken, broth vegetables and carrot to the saucepan and simmer for a further 5 minutes.
- Meanwhile, place the noodles in a large bowl, pour over boiling water to cover and leave the noodles to soak for about 3-4 minutes, until tender. Drain the noodles and divide between 2 deep serving bowls. Pile a good handful of baby spinach leaves on top of each.
- Ladle the chicken, broth and vegetables over the noodles and spinach (it will wilt immediately) and serve drizzled with soy sauce and chilli oil, if you like it extra spicy.
Recipe continues after advertising
Advertisement
- Recipe from February 2007 Issue
Nutrition
Nutrition: per serving
- Calories
- 630kcals
- Fat
- 9.6g (2.5g saturated)
- Protein
- 75.3g
- Carbohydrates
- 64.5g (12.4g sugars)
- Salt
- 5.5g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter