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5-minute chicken noodle soup
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1
Four ingredients and five minutes are all you need for this ridiculously easy chicken noodle soup! Add the optional extras to take the flavour to another level!
Each serving provides 325 kcal, 26g protein, 42g carbohydrates (of which 4g sugars), 4.5g fat (of which 1g saturates), 6g fibre and 3.6g salt.
Ingredients
- 1 chicken stock cube
- 50g/1¾oz dried egg noodles (around 1 nest)
- 2 spring onions, thinly sliced
- 50g/1¾oz frozen peas
- 50g/1¾oz shredded cooked chicken
To serve (optional)
- ½ red chilli, thinly sliced
- ¼in/1cm piece fresh root ginger, peeled and thinly sliced
- ½ garlic clove, thinly sliced
- few fresh coriander leaves
- dash soy sauce
Method
Pour 700ml/1¼ pint freshly boiled water into a saucepan, add the stock cube and stir well to dissolve. Add the noodles, spring onions, peas and chicken, bring to the boil and cook for 5 minutes, or until the noodles and peas are cooked and the chicken is hot through.
Ladle into a deep, wide bowl and, if you fancy, top with the chilli, ginger, garlic, coriander and soy sauce.
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