This BBC Good Food Chicken Noodle Soup is so easy, and will work just as well with seasonal turkey leftovers.
500ml chicken or vegetable stock (or Miso soup mix)
2 tbsp sweetcorn, canned or frozen
2-3 mushrooms, thinly sliced or a handful of sliced greens (pak choi, cabbage, kale)
1 handful chopped cooked chicken or turkey
1 tsp chopped fresh ginger
1 garlic clove, finely chopped
Serving of rice, wheat or buckwheat noodles
2 spring onions, shredded
2 tsp soy sauce, plus extra for serving
Chilli flakes, to taste
Simmer the noodles, along with sweetcorn and mushrooms or greens in the stock until cooked according to the instructions on the packet.
When cooked stir in the remaining ingredients and tuck in.
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