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Chicken and vegetable noodle broth

The flavours in this broth will chase any cold or hunger blues away.

Recipe from: 13 February 2011
Preparation time: 15 mins
Cooking time: 20 mins


  • 4
    chicken breasts (this would be even more flavourful chicken meat on the bone)
  • 4
    whole spring onions
  • 3
    tablespoons of chicken stock powder
  • chili, to taste (or 1 tbs of chili paste)
  • ginger
  • salt and pepper
  • baby marrows and courgettes (or vegetables of your choice)
  • 400
    udon noodles, par-cooked
  • 800
    water (adjust to suit the amount of stock powder and to preference)
  • coriander to garnish
Servings: Change Serving


Add the water, stock powder, chilli, ginger, spring onions and about a good pinch of salt and bring to the boil.
Add the chicken breasts to poach, about 8 - 10 minutes.
In the meantime, steam the veg.
Once the chicken is poached, remove and shred roughly.
Remove the spring onions too.
Add the shredded chicken back to the broth and add the noodles and chopped vegetables and simmer until the noodles are done.
Serve with some fresh coriander.
Reprinted with permission of Sim B.
To visit Sim B’s blog, click here.

Read more on: poultry

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