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Wednesday, 18 August 2010

Sluttishly Savoury: Chicken Noodle Soup


Whenever I'm feeling a bit hungover, or ill, or I haven't been exercising, or I've been eating WAY too much chocolate than is wise, I feel the need for chicken noodle soup. It somehow manages to be hearty and comforting and healthy all at once. I also like the way I can make one portion of chicken and noodles into a dish that serves two without feeling short-changed.

If you feel like it, bung in some chopped spring onions, mushrooms or other veg. Peas work, as do soya beans, sliced green beans or even spinach.

Chicken Noodle Soup (serves 2)

You'll need:

  • 1 sachet of miso soup paste (I like Yutaka, which you can get in supermarkets)
  • 1 clove of garlic, finely chopped
  • 1 tbsp of ginger, finely chopped
  • 1 chilli, finely chopped
  • 1 chicken breast or leg, skin removed
  • 50g noodles
  • 1 small tin of sweetcorn
  • A good handful of mint and coriander leaves, roughly chopped
Make it!
  • Put the miso paste, garlic, ginger and chilli in a smallish pan with 750ml water. It needs to be deep enough to cover the chicken.
  • Bring to the boil, then add the chicken. Reduce to a simmer and poach the chicken for 25 minutes until cooked through.
  • Remove the chicken from the pan and set to one side to cool, reserving the cooking liquor.
  • Cook the noodles in the cooking liquor according to packet instructions (they usually need only a couple of minutes).
  • Meanwhile, shred the chicken using your fingers, or two forks if it's too hot.
  • Add the chicken back to the liquor with the sweetcorn, mint and coriander. Heat through and serve.
  • Feel virtuous!

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