Chicken Noodle Soup with Ginger and Chilli
Soup
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Cook Time
25 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This chicken noodle soup is a flavour explosion! The combination of honey, soy sauce, chilli, and ginger creates a delicious broth that's both sweet and spicy. It's a quick and easy one-pot meal, perfect for a chilly evening. I love adding leftover roast chicken for extra protein and flavour. The Chinese cabbage adds a nice crunch, and the spring onions provide a fresh finish. This soup is a great way to use up leftover chicken and vegetables, making it a budget-friendly and satisfying meal. Ready in under 30 minutes!
Ingredients (9 ingredients)
-
1 tbsp honey
-
3 tbsp dark soy
-
1 piece red chilli
-
1 l chicken stock
-
80 g leftover roast chicken
-
20 g pickled pink ginger
-
0.5 piece Chinese cabbage
-
300 g straight-to-wok thick noodles
-
4 piece spring onions
Preparation (5 steps)
Caramelize Honey and Soy Sauce
Add 1 tbsp honey to the mixing bowl and cook for 1 Min./120°C/Stufe 1 to caramelize it slightly. Then add 3 tbsp dark soy sauce and cook for 30 Sec./120°C/Stufe 1.
Add Chilli and Chicken Stock
Add half of 1 red chilli (chopped) and 1l chicken stock to the mixing bowl. Cook for 5 Min./100°C/Stufe 1.
Add Chicken and Ginger
Add 80g leftover roast chicken and 20g pickled pink ginger to the mixing bowl. Cook for 5 Min./100°C/Stufe 1.
Add Cabbage and Noodles
Add ½ Chinese cabbage (chopped) and 300g pouch straight-to-wok thick noodles to the mixing bowl. Cook for 3 Min./100°C/Linkslauf Stufe 1, or until the cabbage is just wilted and the noodles are heated through.
Serve
Ladle the soup into bowls and sprinkle over the remaining chilli and 4 spring onions (chopped). Serve immediately.
Finished cooking? Great! 🎉
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Created by
Sophia Thompson
4
Rezepte
0
Kochbücher
Tags
Allergens
- Soybeans
- Gluten
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