Chicken Noodle Soup

Chicken soup… aaahhh blissfully simple, warming, healthy, filling & utterly delicious.

I made it for Kochu when he came down with the flu and refused to eat anything else…

Of course you can make it anytime, especially if you have some leftover chicken and vegetables that you do not want to waste. I got my inspiration for the soup from my friend’s blog Manju’s eating delights and her post on Chicken Soup and just adapted a bit to my liking...

This aromatic broth will warm you up on a winter's evening - it contains ginger, which is particularly good for colds too. This is a sure fire recipe to try out this winter and  it is ridiculously low in calories, practically no fat at all; it'll fill you up without any guilt whatsoever. Enjoy J

Chicken Noodle Soup

Ingredients:

2 tablespoons sesame oil

1 big garlic clove, crushed

Celery, chopped

 1 Carrot, diced

1 Potato, diced

2 heaped handfuls of cooked shredded chicken

2.5 cups chicken stock

1 cup boiling water

Piece of ginger about the size of your thumb, thickly sliced

3/4 tbsp fish sauce

Few good splashes of soy sauce

1 big handful of noodles (I used egg noodles but feel free to use whatever you fancy)

Method:

1.       Put a saucepan onto medium heat and add a few splashes of sesame oil, add your garlic until it starts to sizzle. Stir it around a bit & add your celery, carrot and potatoes. Fry until they start to soften.

2.       Toss in your chicken and stir to make sure it gets nicely coated in the oil & garlic. Pour in your stock & boiling water. Add your ginger slices, fish sauce & soy sauce.

3.       Just before it comes to the boil add your noodles.

4.       Season with some Italian seasonings and pepper if required.

5.       It should only need another minute or two before its ready.

6.       Add a few extra  red chilli slices for fire lovers.

7.       Eat your chicken & noodles first, then pick up the bowl & slurp the soup that's left behind.