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.
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.
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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