Chicken Noodle Soup
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
-
150g Sweetcorn 1x Sainsbury's Naturally Sweet Sweetcorn In Water 198g (157g*) -
3 tbsp Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml -
200g Pak Choi, thinly sliced 1x Sainsbury's Pak Choi 200g -
4 Spring Onion, finely sliced 1x Sainsbury's Spring Onions Bunch 100g -
2l Chicken Stock 1x Knorr Stock Pot Chicken 4x28g -
500g Chicken Breast Steaks 1x Sainsbury's British Fresh Quick Cook Chicken Breast Sizzler Steaks 500g
-
250g Egg Noodles 1x Sainsbury's Medium Noodles 250g -
4 tsp Garlic & Ginger Paste 1x Sainsbury's Garlic & Ginger Paste, Inspired to Cook 90g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g