Recipe Notes

Chicken Noodle Soup

At this time of year when the weather cools down – particularly in the evenings – it’s lovely to have a bowl of chicken noodle soup – wholesome, filling and so so SO easy we’ve shared our 2 step recipe below.

Chicken Noodle Soup - Humphrey Munson

I N G R E D I E N T S

Serves 2

1 litre chicken stock
2 boneless chicken breast (or use thigh)
1 piece of ginger, peeled and grated
Mix of greens – pak choi, sugar snap peas, greens etc
2 portion of rice noodles
1 red chilli, finely sliced
Handful of coriander and a few mint leaves, chopped
1 lime
1 stick of cinnamon
1 star anise
Dash of soy sauce and fish sauce

Chicken Noodle Soup - Humphrey Munson

M E T H O D

1. Bring the chicken stock to the boil and reduce to a medium simmer in a large deep pan (we used a Staub cocotte). Add the chicken, ginger, dash fo soy sauce and fish sauce, cinnamon stick and star anise and let that simmer away for 15-20 minutes until the chicken is cooked through and tender.

2. Add the greens and noodles and simmer away for around 3 minutes until the noodles are cooked through. Next add the chilli, herbs and a squeeze of lime and season with some more soy if required and then ladle into 2 large bowls. We warm the bowls first using the warming drawer so the soup stays lovely and hot to the last drop – it does make a difference!

Chicken Noodle Soup - Humphrey Munson