|250 g g||chicken breast chicken breast||
|2||chicken stock chicken stock||
|2 tbsp tbsp||soy sauce soy sauce||
|0.5||red peppers red pepper||
|deseeded and sliced|
|175 g g||pointed cabbages pointed cabbage||
|50 g g||sweetcorn sweetcorn||
|125 g g||rice noodles rice noodle||
Chicken noodle soup
This chicken noodle soup recipe is super speedy, making it a fantastic midweek meal. Use a combination of your favourite vegetables, and garnish with fresh chilli and coriander for extra flavour.
For the perfect wine to match, pair with our Australian Chardonnay.
- Cut the chicken breasts into 2cm cubes.
- Dissolve the stock cubes in 900ml water and bring to the boil in a large saucepan with the soy sauce, garlic and chilli.
- Add the chicken breast pieces and simmer for 10 minutes, until cooked through.
- Add the red pepper, cabbage, sweetcorn and noodles to the pan and bring the soup back up to the boil. Simmer for 3 - 4 minutes, then divide between bowls and serve immediately