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Chicken Noodle Soup Recipes Including Vegetarian and Speedy Alternatives

This version of Chicken Noodle soup (vegetarian alternative below) is a fabulous low fat, nutritious, comforting and satisfying soup, made in minutes with little preparation!  Not only does it taste great, it offers immediate comfort on the coldest days, is a great stress reliever and is brilliant for anyone suffering from winter colds, coughs or influenza! 

All that in one bowl! 

1. Here’s how….

Ingredients

1 chicken breast
1 pint of chicken stock
½ pack choi
3 spring onions chopped (reserve some of the chopped green tops for later)
5 chestnut mushrooms, thinly sliced
2 tbsp sweetcorn
50g rice or wheat dried noodles or vermicelli, or linguini!
1 small red chilli finely chopped
1 clove garlic crushed
Juice of ½ lemon
1 teaspoon grated fresh root ginger
2 tsp soy sauce
Salt and pepper
Chopped coriander leaves for garnish

Method,

Place stock and chicken in a large pan and bring to the boil. Simmer over a low heat.  Whilst chicken is cooking, gradually add the pak choi, the chopped spring onions, mushrooms, sweetcorn, chilli, ginger and garlic. Check after 20 minutes and once the chicken is cooked, remove it from the pan and finely shred it or small dice it.  Add the shredded/diced chicken to the pan, together with the noodles, lemon juice and soy sauce.  Stir and then check for seasoning, and add salt and ground black pepper to taste. Cook for another five minutes on low heat and then serve, ladled into bowls. Sprinkle chopped coriander leaves and the remaining chopped spring onions over the top.

2.Vegetarian alternative

For a vegetarian variation use the ingredients list as above, substituting miso soup mix or organic vegetable stock instead of the chicken stock, and replace the chicken with tofu or chicken shaped quorn pieces. Use the speedy method to cook the ingredients as below.

3.Speedy alternative

If you are in hurry, use cooked chicken, fine diced or shredded instead of the uncooked chicken breast, Barts ready ginger, and dried, quick cook egg noodles.

Ingredients

1 cup of cooked chicken, fine diced or shredded
1 pint of chicken stock
½ pack choi
3 spring onions chopped (reserve some of the chopped green tops for later)
5 chestnut mushrooms, thinly sliced
2 tbsp sweetcorn kernels
50g dried egg noodles
1 small red chilli finely chopped
1 clove garlic crushed
Juice of ½ lemon
1 teaspoon Barts ready ginger
2 teaspoons soy sauce
Salt and ground black pepper
Chopped coriander leaves for garnish

Method

Place stock, pak choi, chopped spring onions, mushrooms, sweetcorn, chilli, ginger and garlic into a large pan and bring to the boil. Simmer over a low heat. Add the cooked chicken and cook for five minutes. Add the noodles, lemon juice, and soy sauce stir, and cook for an additional two minutes. Check for seasoning, and add salt and ground black pepper to taste. Serve, ladled into bowls. Sprinkle chopped coriander leaves and the remaining chopped spring onions over the top.

Comfort food at it’s best!  Enjoy!




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