One of my favourite soups is the ‘Chinese style’ chicken noodle soup; not only is this soup really tasty and filling but it can also be made so that it is low fat and very nutritious – so as well as tasting good it actually does you good as well.
This recipe is one that I use frequently as part of my low fat diet, it is also a real favourite with the children; the soup makes a really good lunch dish as the noodles in it are quite filling and it also contains protein from the chicken and vegetables in the form of the celery and sweetcorn. This is a very low fat recipe and perfect for anyone who wants to eat healthily or is watching their weight.
It also makes an ideal starter as part of a Chinese type mal served with prawn crackers for a little more authenticity.
CHICKEN NOODLE SOUP
Serves 3 -4 as a main course and 4 -6 as a starter.
500 ml chicken stock
2 tablespoons Chinese cooking wine or sherry
1” piece fresh ginger, grated
1 clove garlic, sliced thinly
2 teaspoons soy sauce
2 chicken breast fillets
420g can creamed corn
310g can corn kernels, rinsed, drained
2 sticks celery, diced finely
3 green spring onions sliced thinly
75g dried egg noodles, cooked to al dente
1. Bring stock, water, ginger, garlic, celery, soy sauce and chicken to the boil in a large saucepan.
2. Reduce the heat and simmer for about 7 minutes or until the chicken is just cooked through.
3. Remove the chicken from the stock; when cool enough to handle, shred to medium sized pieces.
4. Break egg into a small bowl and whisk lightly.
5. Bring the stock back to the boil, pour in the beaten egg, whisking constantly so it forms small threads.
6. Add the noodles, creamed corn, kernels and chicken to the stock and return to the boil.
7. Ladle soup into soup dishes and sprinkle with sliced onion.
8. Serve immediately and enjoy.
This is a variation on the old Chinese recipe that uses old boiling fowl, it can also be made by using a chicken carcass and the flesh from it rather than using the chicken breasts.