• Fill the pan with hot water (up to the height of how much you need)
• Then add in the chicken stock cubes and let them dissolve
• Next add the carrots for 15mins, and then the noodles for 4 mins (or the time on the packet) and finally the chicken, which if you precooked it will take about 2 mins to reheat. Then serve in a bowl and ENJOY!
Remove the chicken to a plate to cool. Add the noodles and simmer until cooked. To freeze, allow the soup to cool completely before freezing (see tip), and when you’re ready to eat, allow the soup to defrost before bringing it back to a gentle simmer in a pan
Return the chicken to pan and serve hot. Separate the broccoli into small floretsPeel and crush, or finely chop, the garlicAdd the stock, chicken thighs, soy sauce, ginger and garlic to a large saucepan, and simmer for 10-15 minutes until the chicken is cooked. Remove the chicken thighs from the pan and chop into bite size piecesAdd the carrots, broccoli, spring onions and mushrooms to the pan and cook for 5-10 minutesAdd the noodles to the pan and cook for a further 2-3 minutes. 1 Reduced Salt Stock Cube (Vegetable or Chicken) (7g). 2 Skinless and Boneless Chicken Thighs (200g). ½ Bag Rice Noodles (175g)
This is very simple, yet delicious and healthy home-made chickennoodlesoup made from scratch. It can be also turned into vegetarian one by replacing the chicken with tofu or skipping it all together and using vegetable stock cubes instead of the chicken ones
The other comforting thing about this Curried ChickenNoodleSoup is the warm spices. I don’t know why I like noodles in cold weather, but I do, I think I mentioned that before when I made my Chicken Laksa, also on a very cold day