Hearty noodle soup

INGREDIENTS:

• 300g leftover cooked chicken, or 3 x roast chicken thighs (shredded and skin removed) OR

• 300g smoked tofu

• 1 large onion, chopped

• 2 large carrots, chopped

• 2 stalks of celery, chopped

• 4 garlic cloves, crushed

• Thumb-tip of ginger, peeled and crushed

• 1 tbsp Worcester sauce

• 1 tbsp miso paste (optional)

• 2 bay leaves

• 3 sprigs fresh thyme (or use 1/2 tsp dried thyme)

• 1/2 litre chicken stock (preferably homemade)

• 1 nest of egg noodles, soba noodles or udon noodles - your choice

• Salt & pepper to taste

• 1/2 pack of flat leaf parsley, finely chopped

• Water or more stock, as needed

Chicken noodle soup is known for its immune-boosting properties – a bit of an old wives’ tale but those old wives knew a thing or two. Full of nutrients and flavour, there’s nothing quite like it to make you feel better!  The addition of miso paste provides extra immune support and flavour. Chicken can be replaced with tofu to make it vegan.

METHOD:

• Heat the oil in a large saucepan over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.

• Stir in the garlic, ginger, bay leaves, and thyme. Cook for about 1 minute whilst stirring. 

• Pour in the chicken stock, add the Worcester sauce (and miso paste if using) and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add a little more salt.

• Cook for about 10 mins until the carrots are soft.

• Add the chicken (or tofu) and continue simmering for a further 5 mins.

• Add the noodles – if using egg or soba noodles, bring to the boil (just!) and then reduce to simmer for another 5 mins. If using udon noodles, simmer for 1-2 mins.  (Alternatively cook the noodles separately, and pour the soup on to the noodles, if different people want different noodles).

• If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.

• Taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.

Calories per serving	Fat	Carbs	Sugar	Fibre	Protein
267	11g	22g	7g	1.7	21g