Chicken noodle soup

Recipe from: 6/1/2002 12:00:00 AM
Ingredients 9
Servings 6
Time 10 minutes

Ingredients

  • 2
    Litres
    chicken stock
  • 10
    ml
    ginger, freshly grated
  • 3-4 skinless chicken breasts
  • 175
    g
    angel-hair pasta
  • 1
    bunch spring onions, sliced
  • 125
    g
    oyster or brown mushrooms, sliced
  • 250
    ml
    spinach or pak-choi (Chinese cabbage), shredded
  • 60
    ml
    dark soy sauce
  • 30
    ml
    coriander, freshly chopped
 

Method

25 minutes
 

Pour the stock into the pan, add the ginger and bring to the boil.
Add the chicken breasts and boil for five minutes.
Remove the chicken and shred.
Add the pasta to the boiling stock and boil for 10 minutes.
Add the remaining ingredients, including the chicken, and simmer for five minutes.
Season to taste with salt and freshly ground black pepper.
Serve garnished with fresh coriander.

 

Read more on: poultry  |  soup
 

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