Sunday January 27,2013
Chicken noodle soup
THIS classic comfort soup is brought to life thanks to fresh chilli and garlic, which makes it the perfect antidote to see you through these cold wintery months.
INGREDIENTS
Serves 4
250g chicken breast
Serves 4
250g chicken breast
fi llets
2 chicken stock
cubes
2 tablespoons soy
sauce
METHOD
Cut the chicken breasts into 2cm cubes.
Dissolve stock cubes in 900ml boiling water and bring to the boil in a saucepan with the soy sauce, garlic and chilli.
Add the cubed chicken breast pieces to the stock and simmer for 10 minutes.
Add the red pepper, cabbage, sweetcorn and noodles.
Bring back to the boil and boil for 3-4
minutes then serve in bowls topped with basil
a) see you through: allow you to survive. Example: Here's $100. Will that see you through till the end of the month?
b) basil leaves? Hojas de albahaca
2 chicken stock
cubes
2 tablespoons soy
sauce
1 clove garlic, crushed.
1/4 to 1/2 a red chilli, finely diced
1/2 red pepper,
deseeded and sliced
175g cabbage,
shredded
50g tinned sweetcorn
125g stir fry rice noodles
Basil leaves
Cut the chicken breasts into 2cm cubes.
Dissolve stock cubes in 900ml boiling water and bring to the boil in a saucepan with the soy sauce, garlic and chilli.
Add the cubed chicken breast pieces to the stock and simmer for 10 minutes.
Add the red pepper, cabbage, sweetcorn and noodles.
Bring back to the boil and boil for 3-4
minutes then serve in bowls topped with basil
a) see you through: allow you to survive. Example: Here's $100. Will that see you through till the end of the month?
b) basil leaves? Hojas de albahaca
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