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Ingredients
| 250 g g | chicken breast chicken breast | ||
| 2 | chicken stock chicken stock | ||
| 1 | garlic
garlic (crushed) | ||
| 2 tbsp tbsp | soy sauce soy sauce | ||
| 0.5 | Red chillies
Red chilli (finely diced) | ||
| 0.5 | red peppers
red pepper (deseeded and sliced) | ||
| 175 g g | pointed cabbages
pointed cabbage (shredded) | ||
| 50 g g | sweetcorn
sweetcorn (tinned) | ||
| 125 g g | rice noodles rice noodle |
Chicken noodle soup
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15 min
(40)
Method
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
