Chicken noodle soup | Women's Weekly Food
Chicken noodle soup is the perfect comfort food for the cooler weather or sickness but is also light enough to be enjoyed all year round.
Ingredients
- 2 teaspoon canola oil
- 4 clove garlic, sliced
- 1 tablespoon finely grated fresh ginger
- 1/2 teaspoon chilli flakes
- 2 litre (8 cups) salt-reduced chicken stock
- 300 gram chicken breast fillets, trimmed
- 185 gram rice vermicelli
- 1 bunch baby pak choy (baby bok choy), shredded coarsely
- 2 medium (240g) carrots, cut into matchsticks
- 115 gram punnet baby corn, sliced diagonally
- 1 cup coarsely chopped fresh coriander
- 6 green onions (green shallots), finely sliced diagonally
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