A warming ginger chicken noodle soup with a spoonful of Olé sriracha. Winter comfort that clears the head.
Serves: 4 | Prep: 10 min | Cook: 25 min
Ingredients
- 1 tbsp oil
- 1 onion, diced
- 2 carrots, sliced
- 2 sticks celery, sliced
- 3 cloves garlic, chopped
- 1 tbsp grated ginger
- 8 cups chicken stock
- 2 chicken breasts
- 150 g egg noodles
- 2 tbsp The Flavorsmith Olé Sriracha, plus extra to serve
- Juice of 1 lemon
- Chopped parsley or coriander
Method
- Heat the oil in a large pot. Cook the onion, carrot and celery 6 minutes until soft. Add the garlic and ginger for 1 minute.
- Pour in the stock, add the chicken and simmer gently 15 minutes, until cooked through. Lift out and shred.
- Add the noodles to the pot and cook 3–4 minutes.
- Return the chicken and stir in the Olé and lemon juice. Season.
- Serve with herbs and extra Olé at the table.
Chef's tip: Poach the chicken gently — a rolling boil makes it tough.