Chicken Noodle Soup

A great meal idea that can be eaten for dinner and fingers crossed there’s leftovers for lunch!

Serves 2

300g chicken breast
1.5 litres chicken stock
1 wholemeal noodle nest
1 pepper sliced
1 onion chopped
2 large handfuls of frozen sweet corn
1 spring onion sliced
1 teaspoon lazy garlic or 1 minced clove
1/2 teaspoon lazy chilli or half small red chilli
1 teaspoon of lazy ginger or 3cm slices of ginger
1 tablespoon sesame oil

1. Boil the noodles in the chicken stock
2. Stir fry the chicken in the sesame oil, garlic, chilli & ginger until the chicken is just about cooked
3. Then add the onion, pepper & sweet corn to the chicken stir frying for 2-3 minutes
4. Just as the chicken turns white & is cooked thoroughly add it & the vegetables to the chicken stock
5. Simmer for 10 minutes
6. Split into two bowls & garnish with spring onion

Dr Claire Cleland

author: Claire Cleland

Claire is a qualified nutritionist accredited by the Association for Nutrition and has over eight years experience in the fields of nutrition and public health. Currently she splits her time between CrewFit and her work as a public health researcher where she focuses on the design and development of physical activity and nutrition interventions. Read More