Recipes in partnership with the Australian Institute of Sport: Chicken Noodle Soup

Chicken Noodle Soup

Serves
4

 

Ingredients
Ingredients
Oil for cooking
1 medium carrot, diced
1 stick celery, diced
4 cups chicken stock
1 garlic clove, sliced
2cm piece of ginger, sliced
300g chicken breast fillets, sliced
1 tbsp soy sauce
1 tsp 
1 tbsp mirin
Chopped flat leaf parsley, to serve
2 packets instant noodles cooked to packet instructions minus the seasoning, drained.
3 spring onions, julienned
 
Method

1. Heat oil in a large non-stick saucepan over medium heat. Add carrot and celery and cook for 5 minutes. Add the stock, garlic and ginger and bring to the boil.

2. Add chicken and return to a simmer until chicken is cooked through.

3. Add soy sauce, fish sauce, mirin and parsley.

4. Divide noodles between serving bowls and ladle over soup. Top with spring onions.

 
Notes

Nutrition

ANALYSIS per serve

4

Energy kJ (Cal)

1240

Carbohydrate (g)

25

Protein (g)

27

Fat (g)

9

Saturated fat (g)

4