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Chicken noodle soup

Preparation and cooking time
60 min
6 persons
  • 2 chicken breasts
  • 2l water
  • 1 large onion (cut in half)
  • 1 large garlic clove (cut in half)
  • 1,5cm piece fresh ginger (peeled and sliced)
  • 2 celery stalks (chopped)
  • 1 leek (chopped)
  • 4 scallions (finely shredded)
  • 120g/4.2 oz egg noodles
  • 4 carrots (peeled and shredded)
  • 1 bunch fresh cilantro
  • Salt and pepper

Put the chicken breasts and water into a stockpot and bring to a boil. Reduce the heat and simmer. Add the onion, garlic, ginger, pepper and salt. Continue to simmer for 20 minutes, or until the chicken is tender and completely cooked. Remove the chicken, the halved onions and garlic. Keep the chicken aside.Add the celery, leek and scallions to the stock. Bring the stock to a boil, then add the noodles and cook according to the packaging directions. Meanwhile, chop and shred the chicken, add to the pan with the shredded carrot and continue cooking for about oneminute. Season to taste with salt and pepper, garnish with chopped fresh cilantro.