Make Chicken Noodle Soup
From The Small Kitchen Cook by Ashleigh Butler This simple dish feels like a warm hug. It is nourishing, comforting and quick to prepare if you have some stock or broth handy. It’s also versatile; you can add any other vegetables you like to the...
From The Small Kitchen Cook by Ashleigh Butler
This simple dish feels like a warm hug. It is nourishing, comforting and quick to prepare if you have some stock or broth handy. It’s also versatile; you can add any other vegetables you like to the pot. To make it vegetarian, use the Vegetable Stock and replace the chicken with tofu or mushrooms. Although you can use store-bought stock, the soup shines using the broth from the previous page. If you have a two-burner stove, you can make both simultaneously, and you’ll be able to use both broth and chicken from that recipe.
Serves: 2
Prep: 10 min
Cook: 15 min
Ingredients
120g of soba noodles
4 cups of Chicken and Bone Broth
200ml of coconut milk
1 teaspoon of fish sauce (optional)
3 teaspoons of tamari soy sauce
1 and a 1/2 cups of shredded chicken from page 115 or 150g of cooked chicken thigh
2 spring onions, finely sliced
1 head of bok choy or a bunch of Chinese broccoli, roughly chopped
1 long red chilli, finely sliced (optional)
A handful of coriander leaves
1/2 a cup of pea shoots or other sprouts of choice (optional)
Method
Prepare the soba noodles and set them aside.
Pour the broth and coconut milk into a medium-sized pot. Bring it to a gentle simmer and stir through the fish sauce and tamari.
Add the chicken, spring onions and Chinese broccoli and let it simmer gently for about five minutes until the greens have softened slightly. You still want them to have a crunch. When they’re ready, remove the pot from the heat.
Divide the noodles into two bowls and pour the soup over the top. Garnish with fresh chilli, coriander and sprouts.
TIP: A simple way to cook chicken thigh is to let it simmer for ten minutes in the broth with generous salt and pepper. Take it out and shred it with your fingers or a pair of forks
This recipe is an extract from The Small Kitchen Cook by Ashleigh Butler, published by Exploring Eden Books (also on Facebook and Instagram). For each book sold, Exploring Eden Books has committed to removing at least 25kg of CO2 from the atmosphere. Read more here.
