Chicken Noodle Soup
- litestylechoices
- Jul 2, 2020
- 1 min read
It may be commonly known as a get well soon soup, but, by adding in a few Asian inspired ingredients, you can add a real kick to a classic!
Serves 2
For this recipe you will need:
Chicken breast x2
Spring onions x4
Sweetcorn x 1 cup
Chicken stock cube x 1
Egg noodles x 2 nests
Black cracked pepper to taste
Smoked paprika x 1-2 tsp
Water 800ml
Method:
1) Preheat your oven to 180°C.
2) Place your chicken breasts onto a tray and put them in the oven to cook for 20-30 minutes.
3) Once the chicken is cooked through, shred them into small pieces.
4) Roughly chop the spring onions at an angle (save some for a garnish).
5) Put the chopped spring onions into a sauce pan with some light oil and begin to fry on a medium/high heat.
6) Once the spring onions start to catch, turn the hob down to low and add the shredded chicken, sweetcorn, water and stock cubes.
7) Let the soup boil for 5 minutes.
8) Stir in the cracked black pepper and paprika.
9) Add in the uncooked egg noodles and boil according to packet.
10) Top with the left over spring onions and serve!
Nutritional information:
Total fat - 3.4g
Total kcal - 410kcal
Disclaimer: Please bare in mind that the nutritional information given in this blog is subject to the brands that are used, as well as the online information provided for each brand.
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