Chicken noodle soup is known as Jewish penicillin for the natural anti-biotics found in it.
The 7th of every month sees the Crazy Cooking Challenge reveal. This month we were challenged to make a chicken noodle soup. In trying to share with you bloggers from South Africa, I chose to make Spill’s recipe. Clare has an abiding passion for food, and also lives in the beautiful Western Cape. This dish was amazing – a must do again type of dish. It served us not only for supper, but for lunch for me the next day! It is delicious and the mint is a must have refreshing herb that compliments the dish so well.
- 500mls chicken stock
- 500mls vegetable stock
- 1 garlic clove, finely chopped
- 2.5cm root ginger, chopped
- 2 deboned skinless chicken breasts
- 200g noodles
- 285g tinned corn
- 2 spring onions, sliced
- 2 tablespoons soy sauce
- 10g mint leaves, chopped
- 1 small chilli, sliced
- pour the stock into a large pot and add the garlic, ginger and chicken
- bring to the boil and then reduce the heat and simmer for 20 minutes
- make sure the chicken is tender before removing
- use a fork to shred the chicken
- return the chicken to the pot and add the noodles, corn, the spring onions and the soy
- bring to the boil for 2 minutes – check that the noodles are soft
- pour the soup into bowls and then garnish with the mint leaves and chilli
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