Soy & ginger chicken noodle soup

Name: Soy & ginger chicken noodle soup
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 380 g pack 2 Slower Reared Chicken Breast Fillets; Toasted sesame oil, for brushing; 250 g pack (2 nests) medium egg noodles; 300 g pack Waitrose Mushroom Stir Fry; 2 tsp vegetable oil; 150 g pack soy & ginger sauce; 500 ml chicken stock (optional)

Is there anything more comforting than chicken noodle soup? This shortcut version will keep you cosy in the depths of winter.

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HealthyLow fatLow in saturated fatHigh protein1 of your 5 a day

Serves2
CourseMain meal
Prepare-
Cook25 mins
Total time25 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.

380g pack 2 Slower Reared Chicken Breast Fillets
Toasted sesame oil, for brushing
½ x 250g pack (2 nests) medium egg noodles
300g pack Waitrose Mushroom Stir Fry
2 tsp vegetable oil
150g pack soy & ginger sauce
500ml chicken stock (optional)

Lightly brush the chicken breasts with toasted sesame oil and season. Cook under a hot grill or on a hot griddle for 20 minutes, turning occasionally, until thoroughly cooked, the juices run clear and there is no pink meat. Set aside to rest. Meanwhile, cook the noodles according to pack instructions.
Cook the mushroom stir fry with a little oil in a large frying pan or wok for 2-3 minutes, until it still has a little bite, then add the soy & ginger sauce. Add about 500ml chicken stock (optional) or water and bring to the boil.
Divide the noodles between 2 bowls, top with sliced chicken, then ladle over the vegetables and broth. Serve immediately.

Typical values per serving when made using specific products in recipe