My Easy Peasy Chicken Noodle Soup!
(As featured in my student newspaper )

This recipe should make enough soup for 2 or 3 servings, depending on how generously you serve. It can be refrigerated and eaten up to two days after cooking as long as it is thoroughly heated again.

Ingredients

1 Ready Cooked Chicken Breast
1 Red Onion
1 Carrot
1 Portion of Egg Noodles
1 Chicken Stock Cube
1 Clove of Garlic or ˝ tsp Garlic Flakes
2 tsp Chilli Flakes
1 tsp Ginger

Preparation

Chop the onion into large slices or rings.
Peel and chop the carrot into small diced squares – this will make sure the carrot cooks quickly in the soup.
Finely chop up the clove of garlic.
Chop the chicken breast into generous chunks.
Make up 1 pint of chicken stock.



Cooking
Melt a generous knob of butter in a saucepan, (oil can be used too but butter gives it a creamier taste) add the chopped onion and leave it to simmer in the butter for a couple of minutes, until the onion has softened.
Add the diced carrot and garlic to the pan then add just enough stock to cover the vegetables.

Add the chicken once the vegetables have simmered for a couple of minutes in the stock. Now the chicken is added, pour in more stock to just cover it over. There should still be stock leftover, if not simply make another pint as during cooking the water will boil away.

Leave to simmer for 7 to 8 minutes before you add the noodles. (You will need to add more stock at this point.) When adding the noodles, just let them sit on top of the soup to soften before you stir them in.
When all the ingredients are added, it is time to season the soup. First add the chilli flakes and stir them in. Remember to taste the soup as you go, you don’t want it too spicy or not spicy enough! Let it simmer for a couple of minutes before you add in the ginger.

Finally, leave it to simmer until the carrot is cooked and the noodles are spread through the whole dish, then it is ready to serve!