Ginger Chicken Noodle Soup

This is one of my ultimate favourite things to bust out. I'm sure I've shared this before on here, but it doesn't hurt to do it again!

What I used

1 roast chicken - (I bought a pre roasted chook because our oven is busted but you can definitely roast your own and stuff it with garlic and lemon if you'd like!)
1 1/2 pints of chicken stock
1 tbsp of ginger (fresh, paste, powder... doesn't matter!)
1 red chilli
4 cloves of garlic
1 shallot
2 finely sliced carrots
Some shredded chinese brocolli
100g of egg noodles

1. Stew your chopped garlic, chilli, and shallot in a pan with a tiny bit of oil, once it starts to get really hot just add in a bit of chicken stock to make sure it doesn't start to burn. Stir in your ginger. Get your nose close to the pan and smell it. Mmmmmmm.

2. Shred up your roast chicken - doesn't have to be neat it all falls apart in the pan anyway.

3. Add in the rest of your chicken stock to the pan and then throw in the chicken meat. Allow it to simmer for about 10-15 minutes - but not so much so that your stock just reduces down too much, so keep an eye on it.

4. Add in your noodles and allow them to cook, throw in the carrot slices (I add them in quite late because I like them to be almost raw, just so they add a bit of a crunch! but if you prefer them soft add them earlier.)

5. Throw in the broccoli leaves and allow them to just wilt into the soup, then you're ready to serve! If you can't get chinese broccoli, spinach is a great substitute!


This week, I'm cooking....
Pistachio Dukkah Lamb 'Kebabs'
Italian Sausage Penne with Spinach