LAST week’s zero-waste recipes were such a hit, I’m back with more!
This week, you can make my chicken noodle soup using your own chicken stock.
Chicken Noodle Soup (Serves 4-6)
Prep time: 5 minutes
Cook time: 15 minutes
YOU WILL NEED:
- 1500ml homemade chicken stock
- 1tsp garlic
- 1tsp ginger
- 1 cooked chicken breast, shredded
- 70g frozen sweetcorn
- 40g chopped mushrooms (optional)
- 4tbsp soy sauce, plus extra for serving
- 2 spring onions, sliced
- 150g vermicelli noodles
Method:
Heat the stock and add the garlic and ginger in a pan. Bring to the boil, then leave to simmer.
Add in any cooked shredded chicken, sweetcorn, mushrooms, soy sauce and the spring onion, and cook for 10-15 minutes.
Add in the noodles 3 minutes before serving, and stir.
Ready to freeze: Remember, if your chicken has already been cooked, then cooled, you can only heat it up once.
So if you want to make this just for the freezer, allow the soup to go cold then add in the cold, shredded chicken breast and freeze.
That way, the chicken has still only been cooked once and can be reheated once defrosted.
Do not add the noodles if you plan to freeze this soup. Instead, once defrosted, add in noodles then reheat.
Ready to eat: Defrost and reheat until piping hot.
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