I love chicken noodle soup. Actually, I love chicken soup period, see my previous chicken soup recipe. It brings back so many memories of being curled up on the sofa with my Care Bears duvet and my parents bringing me big bowls of it.
This super simple 25 minute chicken noodle soup recipe came about when I was trying to get Kaia into soups. Logan’s always loved soup, but Kaia wasn’t keen. BUT she loves noodles, HA! It worked and she now eats soup, well if she likes the flavour anyway.
This recipe makes enough for 2 adult and 2 kid bowls plus enough for the next day. If giving to younger children the individual ingredients can be removed and served as finger foods.
INGREDIENTS
2 chicken breasts
Good chunk of fresh ginger thinly sliced
4 garlic cloves, peeled and thinly sliced
Handful of frozen sweetcorn
2 large handfuls of thinly sliced cabbage or pak choi
2-3 nests of thin egg noodles or rice noodles
1 – 1.5 ltrs of water (you want enough to cover the ingredients then a little bit more)
Optional – soy sauce and sriracha.
METHOD
In a large pot (with lid) add all ingredients except the corn and cabbage. Bring to the boil. Reduce heat, cover and simmer for 15mins.
In a separate pot cook noodles as per packet instructions.
Add corn and cabbage to the chicken, bring back to the boil. Reduce heat, cover and simmer for 10mins.
Remove the chicken breasts and using two forks, tear them into medium to large chunks. Add back to pot along with the cooked noodles.
Serve with soy sauce and sriracha (if not serving to little ones).
Eat. Enjoy.
