Name: Chicken soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 200 gram rice vermicelli noodles; 6 cup (1.5l) chicken stock; 1 cinnamon stick; 2 thick slices fresh ginger; 500 gram chicken thigh fillets, trimmed, thinly sliced; 200 gram green beans, sliced diagonally; 1 medium carrot, cut into matchsticks; 1 cup bean sprouts; 1/3 cup coriander leaves; lemon wedges, to serve

Chicken soup

Wonderfully warming and fragrant, this soup is perfect for the cooler Winter evenings. Packed full of tender chicken pieces, fresh vegetables and thin vermicelli noodles, it is a nourishing dish for the body and soul.

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

200 gram rice vermicelli noodles

6 cup (1.5l) chicken stock

1 cinnamon stick

2 thick slices fresh ginger

500 gram chicken thigh fillets, trimmed, thinly sliced

200 gram green beans, sliced diagonally

1 medium carrot, cut into matchsticks

1 cup bean sprouts

1/3 cup coriander leaves

lemon wedges, to serve

Method

1.Soak noodles in boiling water in a large heatproof bowl for 2 minutes. Stir to separate strands. Drain.

2.Meanwhile, combine stock, cinnamon stick and ginger in a large saucepan. Cover and bring to the boil. Add chicken. Reduce heat to moderate. Simmer 5 minutes, or until just cooked.

3.Add beans and carrot. Reduce heat to moderately low. Simmer 3 minutes more, or until just tender. Remove and discard cinnamon and ginger.

4.Divide noodles among 4 bowls. Ladle soup over noodles. Top with sprouts and coriander. Serve with lemon wedges.

To make chicken stock, use 1 1/2 tablespoons chicken stock powder or 3 stock cubes stirred into 6 cups (1.5L) water. Add a little chilli if you like soup spicy.
Note

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Ingredients

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