Chicken Noodle Soup
A comforting chicken noodle soup made with leftover roast chicken and a curry-infused broth. Inspired by @foodieoptimiser and ready in under 20 minutes.
Have a go!
20 mins
Ingredients
- Leftover roast chicken, shredded
- Egg noodles or rice noodles
- 1 small onion, sliced
- 1 carrot, finely sliced or diced
- Mangetout or sugar snap peas
- 1 garlic clove, minced
- 1 tsp ginger paste
- Chicken stock (approx. 750ml)
- Mayflower curry powder (to taste, stirred directly into broth)
- Soy sauce (optional, to season)
- Black sesame seeds (to garnish)
Starring...
Curry Sauce Mix Original
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Method
- Add the chicken stock to a saucepan and bring to a gentle simmer.
- Whisk Mayflower curry powder straight into the stock until smooth, adjusting the amount to taste.
- Add the onion, carrot, garlic and ginger paste. Simmer for 5–7 minutes until the vegetables soften.
- Add the noodles and cook according to packet instructions.
- Stir in the shredded roast chicken and mangetout. Simmer for 2–3 minutes until the chicken is heated through.
- Taste and season with soy sauce if needed.
- Ladle into bowls and finish with black sesame seeds.
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