Chicken, Noodle and Vegetable Soup

Ingredients:

• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 5cm piece of fresh ginger, peeled and grated
• 3 spring onions, thinly sliced
• 2 carrots
• 1 green chili, deseeded and finely chopped
• 1 celery stick, thinly sliced
• 500ml hot, good quality chicken stock
• 2 boneless, skinless chicken breasts, cut into 7.5cm strips
• 250g pasta noodles
• 200g Pak Choy, sliced
• 1 tbsp fresh coriander leaves
• sea salt and freshly ground black pepper

Method:

1.Place a saucepan or casserole over low-medium heat with the oil.

2.Stir in the garlic, ginger, spring onions, carrots, chili, and celery; cover and simmer for 2 minutes, stirring after a minute.

3.Remove the lid, stir and pour in the hot chicken stock. Stir in the chicken, season with salt and pepper, and cook for 10 minutes.

4.tir in the pasta and bok choy and cook for 2 minutes, stirring constantly.

5.Ladle the chicken noodle soup into warmed bowls and sprinkle the fresh coriander on top.

Source: Clodagh McKenna - IrishCentral. 

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