Supper Club: Quick and comforting chicken noodle soup
This chicken noodle soup will hit the spot, plus it’s quick and easy to make: comfort in a bowl.
If you’ve been craving a nice comforting lunch that’s guilt-free and filling, this chicken noodle soup is it.
You don’t need to start with raw chicken if you have leftovers from a roast dinner, or you could pick up a pack of cooked chicken in the supermarket. You could also buy a jar each of ginger paste and garlic paste at your local Asian shop (where it will be much cheaper than the tubes you buy in the supermarket) and a pack of spiralised vegetables like courgettes or a pack of medium noodles.
Chicken noodle soup
- 900ml chicken stock
- 8 mushrooms, thinly sliced
- 4 spring onions, chopped (keep the green tops for garnish)
- 2 garlic cloves, finely chopped, or 2 tsp garlic paste
- 1 heaped tsp chopped fresh ginger or ginger paste
- 300g chopped cooked chicken
- 2 medium courgettes, spiralised
- freshly ground black pepper
- sweet chilli sauce (optional)
- tamari or soy sauce (optional)
- Pour the stock into a large saucepan and bring to the boil. Add the mushrooms, spring onions, garlic and ginger. Cook on a low heat for 5-10 minutes to allow the flavours to blend together.
- Add the chicken and allow it to heat through, then add the spiralised courgettes and allow to just heat through, not cook. Taste and add black pepper, sweet chilli sauce and tamari or soy sauce to your liking (if using).
- Ladle into warmed bowls and sprinkle with the reserved chopped green tops of the spring onions.
Tip: Tamari is a gluten-free dark soy sauce.
Extracted from Doctor on a Diet by Dr Paula Gilvarry (Gill Books).