I keep posting photos of my favourite dinner on instagram because, well it is my favourite dinner and it is so colourful and delicious that people keep asking for my recipe.
I love cooking, like, really love cooking, although sometimes I don’t want to because I have given up on adulting for the day but on those nights, the perfect meal is my chicken noodle soup. I am not big on following recipes and I am definitely more of a ‘rustle something out of nothing’ type of cook but I do have a general recipe I follow and here it is for all my adoring food fans. The best thing about this meal is that you can chuck in whatever you have in the fridge that needs used up: courgette, green beans, peas, broccoli. Seriously, throw it all in! You can switch the chicken for beef or fish or remove the meat completely and switch to veg stock for a veggie option – the soup is your oyster – or something like that.
- Around 800ml to 1ltr of chicken stock ( I use 2 cubes)
- 1 or 2 boneless, skinless chicken breast sliced thinly
- 1 good chunk of fresh ginger: chopped or grated
- 1 garlic clove, finely chopped
- Rice noodles: they are usually in portioned nests
- 1 carrot finely sliced (my husband is v good at the finely slicing)
- 1/2 – 1 tin of sweetcorn (drained)
- 2 or 3 pak choy roughly chopped
- Some frozen spinach (2 wee nodules usually)
- A wee splash of soya sauce
- Red chilli finely sliced (and extra to serve if you are that way inclined)
- Fresh mint and spring onion to serve
- A lime
Method (for my recipe, not my madness!)
Now, this is a really complicated method (that’s sarcasm btw).
I chuck it all in, except the chicken, and let it simmer for a wee five minutes, then place the chicken in and let it simmer for another 5 minutes or until cooked through.
I put a nest of noodles in each bowl, get my ladle and cover them with some of the broth, another few mins and I top up the bowl with the broth and veg, top with fresh mint, spring onion, chilli and a squeeze of lime and we are good to go.
Easy, quick and super tasty!