CHICKEN NOODLE SOUP
This is a favourite in our household. It's what our kids request if they're feeling unwell - and it's what they get when we have one of those overscheduled hectic afternoons. We often add lots more veg to this - maybe a handful of silverbeet, snow peas or finely chopped pak choy Having lots of fresh herbs and chilli on the table keeps it fresh and lively
Ingredients - Serves 4
1 litre chicken stock
2 boneless chicken breast (approx 200 grams)
1 tsp fresh ginger - finely chopped - reserve some for serving
1 clove of garlic- finely chopped
2 star anise
50g rice or wheat noodles
2-3 button mushrooms- thinly sliced
2 spring onions - finely sliced
2 tsp soy sauce -plus extra for serving
Sesame oil - for seasoning
Fresh Herbs - Vietnamese Mint, Thai basil or coriander
Chilli - optional
Pour the stock into a pan with ginger, star anise and garlic.
Bring to the boil, then reduce the heat and add the chicken breasts. Place a lid on the pot and simmer for 10-15 minutes until the chicken is cooked through.
Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
Remove star anise
Return the chicken to the stock with the noodles, mushrooms, half the spring onions and the soy sauce.
Simmer for 3-4 minutes until the noodles are tender.
In your bowls add a few drops of sesame oil, fresh ginger, spring onion and herbs
Divide noodles and chicken evenly between the bowls and ladle over stock.