Chicken & ginger noodle broth

Name: Chicken & ginger noodle broth
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1.8 L chicken stock (from 4 stock cubes); 1 onion, halved, then thinly sliced; 50 g ginger (about 8cm), peeled and thinly sliced; 380 g pack slower reared 2 British chicken breast fillets; 200 g pack button mushrooms, sliced; 250 g pack fine egg noodles; 250 g pack green pak choi, roughly chopped; 1 tbsp light soy sauce

Most of us have our own version of chicken noodle soup. Alison Oakervee's recipe is perfect for when you’re in need of a warming ginger boost and is ready to serve in just 20 minutes. Follow Alison on Instagram.

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Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1.8 L chicken stock (from 4 stock cubes)
1 onion, halved, then thinly sliced
50g ginger (about 8cm), peeled and thinly sliced
380g pack slower reared 2 British chicken breast fillets
200g pack button mushrooms, sliced
½ x 250g pack fine egg noodles
250g pack green pak choi, roughly chopped
1 tbsp light soy sauce

Bring the stock to the boil in a large pan with the onion and ginger, and simmer for 5 minutes until the onion starts to soften. Meanwhile, thinly slice the chicken breasts across the grain.
Add the chicken and mushrooms to the stock. Season with a little finely ground black pepper, return to the boil, then simmer, covered, for 10 minutes more, or until the chicken is thoroughly cooked with no pink meat and juices that run clear.
Cook the egg noodles according to pack instructions. Stir the pak choi and drained noodles into the chicken broth, then simmer for 2-3 minutes more until the pak choi is wilted and the noodles piping hot.
Add the soy, season to taste, then ladle into deep bowls and serve the broth with spoons and chopsticks.

Cook’s tip

If you buy a larger piece of ginger, prepare it all, then freeze in handy ice cube blocks before moving to a reusable container (it freezes for up to 3 months).

Typical values per serving when made using specific products in recipe