Dead Good Chicken Noodle Soup

Wow - so long since my last post!!! There has been lots going on which I would love to blame my absence on but in reality I've had my nose stuck in books all week. I resisted 'The Twilight Saga' for as long as I possibly good but last night after I finished New Moon I promised to tear myself away from Bella, Jake and Edward for long enough to write up a post and catch up on the unread posts sitting in my reader.

As you can imagine the book reading has 'slightly' restricted my time in the kitchen! That being the case one still has to put a meal on the table each night and this Chicken Noodle Soup is one of our all time favourites, it also has the added bonus of being quite healthy too ;0)

Chicken Noddle Soup

Heat 1.75 litres (3 pints) chicken stock in a pan with 1 large clove garlic, peeled and crushed, 1 1/2 tsp ginger, grated and 2 tbsp soy sauce. When simmering, add 3 chicken breasts, halved lengthwise and cook for 10 mins, adding 100g sugar snaps, halved, for the final minute. Remove the chicken and vegetables and set aside. Soak a pack of thin rice noddles in the stock for 5 mins. Transfer to bowls using tongs. Slice the chicken and add to the bowls with the sugar snaps, 8 spring onions, sliced and 25g fresh coriander, torn, and some sliced red chilli. Pour over the stock, season and serve with lime wedges.

Serves 4

I think I got this from a Sainsbury's Magazine many moons ago

This is the best Chicken Noodle Soup ever - in my opinion! And its quicker to make than waiting for the delivery from the Chinese Take Away. The original recipe suggests adding 125g beansprouts too but for some reason I always leave them out.