Noodle Soup
By Beverley Glock
Published on 24 April 2022
Quick and easy to make, great for teenagers coming in from school starving to prevent them reaching for the biscuit barrel. This is a good way of using up leftover chicken from Sunday lunch. You could add a couple of handfuls of frozen peas, some sliced mange tout or chopped baby sweetcorn.
Children can tear up the cooked chicken with their fingers and instead of chopping the baby sweetcorn they can break it into pieces instead which gets round them using sharp knives. Peppers, spring onions and coriander can be chopped using kitchen scissors instead of knives too.Older children and teenagers could make the whole recipe from scratch once you've taught them how to use the kettle and gone through the dangers of boiling water.Time and servings
15 minsTotal time
4Servings
10 minsPrep time
5 minsCooking time
Ingredients
- 1 litre of chicken stock
- 2 cooked chicken breasts
- 2 red peppers, sliced
- 1 tbsp of dark soy sauce
- 2 limes, juiced
- 1 handful of fresh coriander, chopped
- 1 fresh red chilli, (optional) deseeded and sliced
- 4 spring onions, finely sliced
- 1 pack of noodles
Method
Step 1
Boil the kettle and make up the stock in a large saucepan.Step 2
Cut up or tear up the chicken and add to the stockStep 3
Add the peppers, soy sauce and lime juice, bring to the boil and simmer for 5 minutes until the chicken is piping hot, add the noodles and continue to cook for 3 minutes or according to the pack instructions.Step 4
Transfer to serving dishes, and scatter over the coriander, chilli and spring onions. Serve.