simon woodhouse
About Simon Woodhouse

Chicken noodle soup
This oriental inspired soup is bursting with flavours and is so quick to make compared to the European soups that require thickening and simmering. A little bit of preparation time and then the ingredients are just thrown in to the boiling stock!

Ingredients (serves 4)
2 x chicken stock cubes dissolved in 1 litre of hot water
2 cloves of garlic thinly sliced
A good pinch of ground white pepper
1 tablespoon of light soy sauce
1 tablespoon fresh ginger peeled and finely sliced
1 red chilli, seeded and finely sliced
2 breasts of skinless chicken breasts finely sliced
200g fresh closed cap mushrooms thinly sliced
1x 300g packet egg noodles
1 bunch of spring onions coarsely chopped including greens
Juice of one lime
One pot of growing coriander leaves ripped off the stems

1. Bring 1 litre of water to the boil and dissolve 2 chicken stock cubes in a stock pot or large saucepan.

2. Add the garlic, white pepper, soy sauce, ginger and chilli and return to the boil.

3. Drop in the sliced chicken and stir well. As the chicken is finely sliced it will cook through almost instantly but return the pan to the boil and then add all the other ingredients in the order as listed above and serve immediately.

Moroccan chicken with couscous