Chicken Noodle Soup
Serves:
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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