Chicken Noodle Soup

Chicken Noodle Soup

Serves:
 
 
Soup Recipes
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Chicken Noodle Soup, you'll need:
  • 225g (8oz) buckwheat noodles
  • 1 teaspoon sesame oil
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon grated fresh root ginger
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon chilli, diced
  • 3 spring onions, sliced
  • 4 tablespoons reduced-salt soy sauce
  • 2 teaspoons liquid honey
  • 1.2 litres (2 pints) chicken stock
  • Freshly ground black pepper
  • 175g (6oz) cooked chicken, shredded
  • 1 tablespoon chopped coriander leaves
  • pinch of salt

Method

  • Cook the noodles in boiling water until tender: this should take about 4 minutes. When the noodles are cooked, drain and refresh in cold water.
  • Meanwhile, in a saucepan, heat both the oils over medium heat. Add the ginger, garlic, chilli and spring onions and cook for 3 minutes, stirring constantly. Add the soy sauce, liquid honey and chicken stock, then bring to a boil and simmer for 3 minutes. Season with black pepper to taste.
  • Add the noodles to the soup, then add the cooked chicken and coriander. Reheat for 2 minutes before serving.
Nutritional Facts (Per Serving)
No nutritional facts available.
Source:
ealthy Eating for Diabetes, by Antony Worrall Thompson
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