Method:
Cost Under R70
Serves 4
Preparation Time 20 minutes
Cooking Time 30 minutes
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 4 leeks, chopped
- 1 thumb-sized piece of fresh ginger, peeled and chopped
- 1 bay leaf
- 1 litre chicken stock
- 4 chicken breasts, skinned and boned
- soy sauce and lemon juice to taste
- 400g egg noodles
1 Fry the carrot, celery and leeks in a little oil until glossy (about 3 minutes). Add the ginger, bay leaf and stock, and cook for 5 minutes. Lower the heat and add the chicken breasts, then simmer with the lid on for 20 minutes or until the breasts are cooked through. Remove the chicken, allow to cool slightly, and flake with a fork. Season to taste with soy sauce and lemon juice.
2 Cook the noodles according to the instruction on the pack and divide among four soup bowls. Spoon over the chicken and then add the boiling hot broth. Sprinkle with chopped chives.
TIP For a more filling meal you can add mealie kernels, spinach or courgettes to the broth.
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