Chicken noodle soup
Use your homemade chicken stock for this ‘meal-in-one’ soup. (Watch my ‘chicken stock’ video on how to make your own stock.)
Nutrition (per serving)
Chicken stock (see chicken stock video)1500 ml
Frozen chopped garlic1 tsp
Frozen sweetcorn1 cup (140 g)
Chopped mushrooms (optional)0.5 cups (35 g)
Soy sauce (plus extra for serving)4 tablespoon
Shredded cooked chicken breast1 breast
Vermicelli noodles150 g
Heat the stock and add the garlic and ginger
Bring to boil then simmer
Add in any cooked shredded chicken, and the sweetcorn, the mushrooms, the sliced spring onion and the soy sauce and cook for 10-15 minutes.
Use instant vermicelli noodles, add in 3 minutes before serving and stir.
If Freezing this soup- remember if your chicken has already been cooked then cooled you can only heat it up once. Therefore if you want to make this just for the freezer allow the soup to go cold then add in the cold shredded chicken breast and freeze. That way the chicken has still only been cooked once and can be reheated once defrosted
Do not add the noodles if you plan to freeze this soup, instead once defrosted add in noodles then reheat.
To reheat- defrost and reheat until piping hot.
How long do you think this would keep in a fridge? Thanks 🙂
i would say around 4-5 days, hope this helps!
Is this freezable??
Yes it is freezable but dont add the noodles if you are going to freeze, these are best added when you reheat the soup!
The written method doesn’t say when to put in the soy sauce.
Oh thanks for that Alison, will get that changed