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Recipe 9: Ginger Chicken & Noodle Soup

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Lily
Published
INGREDIENTS
2 Chicken thighs, on the bone with skin removed
2 Carrots
2 Stalks of celery, finely sliced
2 cm Piece fresh ginger, peeled and grated

1 Vegetable stock cube 100 g Fresh noodles




UTENSILS
Large chopping board Knife
Grater
Medium pot with lid Wooden spoon
2 Forks





METHOD
Step 1

Place all the ingredients except the noodles in a large pan and add 800ml of water with the stock cube dissolved.



Step 2
Bring to the boil and simmer for 25 minutes, stirring the soup occasionally.


Step 3
Remove the chicken from the pan and shred it using two forks to pull it apart from the bone. Return the chicken to the pan and discard the bone.


Step 4
Add the noodles and bring back to boil and simmer for 2 minutes.


Step 5
Stir and serve immediately.




CHEF’S TIP
If you want to add extra flavour, fresh coriander, lime and chill would all be delicious.
Category
Food
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