Chicken noodle soup

by - https://thebatchlady.com/r/3511/

Use your homemade chicken stock for this ‘meal-in-one’ soup. (Watch my ‘chicken stock’ video on how to make your own stock.)

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
Chinese
Servings
4

Nutrition (per serving)

Calories
396kcal
Fat
7.3g
Sat. Fat
1.7g
Carbs
51.6g
Sugars
9.4g
Fibre
2.6g
Protein
30.6g
Salt
1,615mg
Ingredients
Serves

Ingredients

  • Chicken stock (see chicken stock video)
    1500 ml
  • Ginger
    1 tsp
  • Frozen chopped garlic
    1 tsp
  • Frozen sweetcorn
    1 cup (140 g)
  • Spring onions
    2
  • Chopped mushrooms (optional)
    0.5 cups (35 g)
  • Soy sauce (plus extra for serving)
    4 tablespoon
  • Shredded cooked chicken breast
    1 breast
  • Vermicelli noodles
    150 g

Method

  1. 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.

  2. 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.

Comments

6 comments
    1. Yes it is freezable but dont add the noodles if you are going to freeze, these are best added when you reheat the soup!

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