Chicken noodle bowl

By Drum Digital
13 July 2016

Tiring day? Here’s a quick meal to end off a long day.

By Hope Malau

Serves: 6

Preparation: 10 min

Cooking: 15 min

20 g butter

1 onion, finely chopped

3 carrots, thinly sliced

2 celery sticks, finely chopped

salt and pepper

2 garlic cloves, crushed

2-cm piece of fresh ginger, grated

4 x 250 ml (4 c) chicken stock

150 g noodles

2 chicken breasts, cooked and shredded

handful parsley

1 red chilli, chopped

  1. In a large, deep saucepan, melt the butter over a low medium heat. Add the onion, carrots and celery, then season with salt and pepper. Gently fry for 10 minutes, stirring regularly, until the vegetables are nearly cooked.
  2. Add the garlic and ginger, then cook for a minute before pouring in the stock. Bring the soup to a simmer and allow to gently bubble for 10 minutes or until the vegetables are soft.
  3. Crumble the noodles into the pot, then add the shredded chicken. Taste and season with salt and pepper, then simmer for 2 minutes more until the noodles are tender. Garnish with parsley and chilli.

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