This hearty chicken noodle soup is ready in less than half an hour!
Ingredients
- Massel chicken style liquid stock
- 2 cups (500ml) water
- 1 tablespoon finely grated ginger
- 2 tablespoons dry sherry
- 1 tablespoon light soy sauce
- 1 large (about 200g) chicken breast fillet
- 90g somen noodles
- 1 carrot, peeled, cut into long matchsticks
- 150g snow peas, trimmed, thinly sliced lengthways
- 4 green onions, trimmed, thinly sliced lengthways
Method
- Step 1Place the chicken stock, water, ginger, sherry and soy sauce in a large saucepan over medium heat. Bring to a simmer. Add the chicken and cook for 8 minutes or until just cooked through. Use a slotted spoon to transfer the chicken to a plate.
- Step 2Use 2 forks to shred the chicken. Return chicken to the pan with the noodles. Cook, stirring occasionally, for 2 minutes or until heated through and noodles are tender. Add carrot, snow peas and half the green onion and cook for 1 minute or until just tender. Remove from heat.
- Step 3Ladle the soup evenly among serving bowls. Top with remaining green onions and serve immediately.
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
818 kj
Energy
3g
Fat Total
1g
Saturated Fat
3g
Fibre
16g
Protein
30mg
Cholesterol
1555.64mg
Sodium
3g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Cath Muscat
- Publication: Notebook:
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