Chicken Noodle Soup

    5m prep time
    20m total time
    Easy level
    9 ingredients

What’s more comforting than a nourishing bowl of homemade chicken noodle soup? Use any leftover veggies you fancy - pak choi is not essential! Kale, spinach and mushrooms all work well.

Method

Based on 4 servings, adjust as needed.

Step 1

Pour the chicken stock into a large saucepan set over a medium-high heat and bring to the boil. Season the chicken breast steaks with salt or soy sauce.

Step 2

Reduce the heat to low, then add the chicken and the garlic and ginger paste. Cover and simmer for about 10 minutes, until the chicken is cooked. Using a slotted spoon, remove the chicken from the pan and set aside to rest.

Step 3

Add the noodles, spring onion, pak choi, sweetcorn and soy sauce. Simmer for 3-4 minutes, until the noodles are just cooked.

Step 4

Thinly slice the chicken and dived between the bowls, then ladle the broth over the top. Slurp and enjoy!
  • Ingredients
  • Based on 4 servings
  • 4 Spring Onion, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 2l Chicken Stock 1 x Knorr Stock Pot Chicken 4x28g
  • 4 tsp Garlic & Ginger Paste 1 x Sainsbury's Garlic & Ginger Paste, Inspired to Cook 90g
  • 250g Egg Noodles 1 x Sainsbury's Medium Noodles 250g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 200g Pak Choi, thinly sliced 1 x Sainsbury's Pak Choi 200g
  • 150g Sweetcorn 1 x Sainsbury's Naturally Sweet Sweetcorn In Water 198g (157g*)
  • 3 tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
  • 500g Chicken Breast Steaks 1 x Sainsbury's British Fresh Quick Cook Chicken Breast Sizzler Steaks 500g
Shop this recipe
Products and prices from