Today, we decided to have Chinese food for dinner, but the kids wanted to try something new. ‘A new soup Mama!’ So I decided to whip up a quick and easy chicken noodle soup. This soup came together so easily and still gave me time to focus on prepping the rest of dinner. The soup takes about half an hour if you already have chicken stock on hand, which I usually do.
The Recipe makes enough for 4 as a starter, or 2 for a main meal. And usually serves 4-6 kids. My kids end up eating this the next day for lunch, or even a snack. Serve it with prawn crackers.
Preparation time 10 minutes
Cook time 20 minutes- if you have already have chicken stock on hand
Serves 4
Ingredients
4 cups chicken broth
1 chicken breast- in 3 pieces
2 cloves garlic- smashed
1.5 cm ginger- in 3 pieces
2 tablespoons light soy sauce
1/2 teaspoon sesame oil
Toppings
180 grams egg noodles/ pasta
2 large bok choy- or the equivalent in other vegetables. I used cabbage
1 green onion- sliced- only the green part
Instructions
Place the broth and the chicken in a heavy bottom pan. Bring it to a boil and then turn down the heat. Simmer for 8-10 minutes. This will allow the flavours to infuse and the ginger can work its magic.
Remove the chicken and shred it.
Remove the garlic and ginger from the broth and discard.
Put the chicken back in. Add the noodles and vegetables to the broth.
Check the seasoning and adjust for salt, pepper and soy sauce. Cook 5 mins.
Sprinkle with green onions just before serving.
Serve with crackers or on its own.
Remove the ginger and garlic from the broth
This soup is great! Its super light and perfect for little tummies. I often serve a light soup when my kids are sick or don’t want to eat a heavy dinner. The ginger in the broth warms from the inside and its good for healing.
Have a go at making this soup and let us know how this goes for you. Did you change up the veggies like I did? Which veggies do you guys like in your soup? Let me know in the comments and next time I’ll try those too.
Much love and Have a good one guys!
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