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Chicken Noodle Soup

Posted 1st March 2017 in

Description

A light soup for a one dish lunch!  This has the benefit of making use of left over Sunday roast chicken.  It is quick to make – halve quantities if you prefer.

I served this to a Chinese delegation visiting the Telford site and they said they enjoyed it!

Serves 8

Ingredients

  • 2 tbsp sesame oil
  • ½ tsp turmeric
  • 2 tsp fresh ginger, grated
  • 2 tsp chilli paste
  • 450g cooked chicken, chopped
  • 1 litre chicken stock
  • 2 tsp sugar
  • 4 tbsp soy sauce
  • 125g celery, finely chopped
  • 85g fine rice noodles
  • 50g spinach, finely chopped
  • Garnish: 50g spring onions, finely sliced

Method

Heat the oil in a large AGA saucepan on the Simmering Plate and cook the turmeric, ginger and chilli paste for a few minutes until fragrant.  Stir in the chicken, stock, sugar, soy sauce and celery.  Bring to the boil on the Boiling Plate.

Add the noodles, bring back to the boil and move to the Simmering Plate and cook for 3 minutes.  Stir in the spinach, return to the boil and remove from the heat.

Serve immediately garnished with the spring onions.