Chicken Noodle Soup

This Chicken Noodle Soup recipe is warm, comforting, and full of flavour. It is quick and easy to prepare in the Mico Microwave Saucepan, making it a great meal for busy days or when you need a cosy homemade dish.

Serves: 2

Ingredients:

• 500ml chicken stock, hot (can be made from stock cubes)

• 1 garlic clove, sliced

• Small nugget fresh ginger, peeled and sliced

• 1 cooked skinless chicken breast, shredded

• 100g dried fine egg noodles

• 100g frozen peas

• 2–3 tsp reduced salt soy sauce

• 3 spring onions, trimmed

• Handful beansprouts, rinsed

• Chilli or sesame oil (optional)

Method:

Step 1: Pour the hot chicken stock into the Mico saucepan and add the garlic and ginger to the stock, microwave for 1 ½ minutes to allow the garlic and ginger to infuse.

Step 2: Using a slotted spoon, remove the garlic and ginger from the saucepan and discard.

Step 3: Add the egg noodles to the stock and microwave for 4 minutes.

Step 4: Shred the chicken breast into bite-sized pieces and add to the saucepan. Return to the microwave for 1 minute. 

Step 5: If using broccoli, cut into 5mm pieces and thinly slice the spring onions. Add to the pan (or add peas if using instead of broccoli) with the soy sauce and cook for a further 4 minutes.

Step 6: Add the beansprouts to the soup and allow to warm through for 30 seconds.

Step 7: Divide among two deep bowls and serve with a drizzle of chilli or sesame oil, if using.