Chicken noodle soup
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Fork
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
Ingredients
- 2 teaspoons canola oil
- 4 cloves garlic, sliced
- 1 tablespoon finely grated fresh ginger
- 1/2 teaspoon chilli flakes
- 2 litres (8 cups) salt-reduced chicken stock
- 300 grams chicken breast fillets, trimmed
- 185 grams rice vermicelli
- 1 bunch baby pak choy (baby bok choy), shredded coarsely
- 2 medium (240g) carrots, cut into matchsticks
- 115 grams punnet baby corn, sliced diagonally
- 1 cup coarsely chopped fresh coriander
- 6 green onions (green shallots), finely sliced diagonally
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