READER REPORT:

Chicken and noodle soup

MIMOSO CARTWRIGHT
Last updated 09:30 12/10/2012
soup
This soup is healthy, includes all food groups and is quick and easy to make, writes Mimoso Cartwright.

Relevant offers

Stuff Nation

Cycling from Bluff to Cape Reinga Election: A vote for our future Weather photo of the week: April 17, 2014 Anzac: NZ's own Saving Private Ryan My vote: Changes to tax key Republic debate: NZ president? Overkill In my fridge: You gotta have garlic Best holiday: Rarotonga paradise Easter trading: 362.5 days not enough? Being thankful for breast cancer

NEED TO KNOW

Main ingredient Chicken
Type of dish Soup
Course Main course
Cooking time <30 min
Serves/makes 4
Special options Healthy

This soup is healthy, includes all food groups and is quick and easy to make.

This soup is full of nutritious ingredients that will keep you away from the doctors.

Cooking a proper meal for the family can be done in 30 minutes, perhaps while the children have a shower.

It is also more inexpensive than takeaways. This recipe works out at about $3 per portion.

It is important that our children experience home cooking so that they, too, can create these memories for their children.

8 chicken legs or thighs (free range is best, of course)
2 packs udon noodles
2L chicken stock
2 handfuls of dried mushrooms (you can get them at the asian shops)
1 tablespoon grated ginger
2 cloves of garlic, minced
2 tablespoons soy sauce
2 tablespoons fish sauce
2 large handfuls of silverbeet, shredded (or spinach or any other green leaf)
2 carrots, julienned
oil for frying

1. Fry the garlic and ginger slightly.

2. Add chicken stock and all the other ingredients except for the silverbeet and noodles and simmer until chicken is fully cooked.

3. Add the silverbeet and noodles three minutes before chicken is done. Enjoy.


View all contributions
Ad Feedback

Comments

Special offers

Featured Promotions

Sponsored Content