The wholesome, minimally processed ingredients in this chicken noodle soup can do wonders as it is a perfect source of hydration. Studies have suggested that chicken noodle soup strengthens your immune system and even helps mitigate symptoms of common cold.
Preparation time: 10 minutes
Cooking time: 30 minutes
Makes: 2 servings
- 750 ml chicken stock
- 1 boneless, skinless chicken breast, about 175 g
- 1 tsp ginger, finely chopped
- 1 garlic clove, finely chopped
- 50 g wheat noodles
- 1 carrot, chopped
- 4-5 mushrooms, thinly sliced
- 2 spring onions, shredded
- Salt as per taste
- Mint or basil leaves and a little
- shredded chilli, for dressing (optional)
To make chicken stock at home
Place leftover chicken bones and skin along with onion, carrots, and bay leaf in a large pot. Add water to the top of the pot and add one teaspoon of salt and ¼ teaspoon of pepper. Bring to a boil and immediately reduce heat to let it simmer for about 2 to 3 hours. Remove any foam that comes to the surface. Remove the bones and vegetables and strain stock through cloth-lined sieve. Chicken stock can be prepared in advance and stored in the fridge for a week or you can buy ready chicken stock from the market.
- Heat the chicken stock in a pan.
- Add a boneless, skinless chicken breast, chopped carrot, finely chopped ginger and garlic clove.
- Bring to the boil and then reduce the heat. Partly cover and simmer for 20 minutes until the chicken is tender.
- Remove the chicken and shred it into bite-size pieces. Return the chicken to the stock.
- Add wheat noodles, thinly sliced mushrooms, shredded spring onions and salt and chilli to taste.
- Simmer for 3-4 minutes until the noodles are tender.
- Dress with remaining shredded spring onion, mint or basil leaves and serve hot.
Nutritive value per serving:
- Energy: 210 Kcal
- Fat: 3 g
- Carbohydrates: 13 g
- Fibre: 45 g
- Protein: 5 g
- Sodium: 2 mg
- Potassium: 383 mg