Chicken Noodle Broth

This recipe is a major hit in our household since I invented it last year and it is regularly included on our meal plans. It really is like having your own Chinese takeaway at home, with one exception, rather than your average high calorie takeaway this is incredibly healthy and low fat. I suggest that you make your own chicken broth, which is best made after having a roast chicken, if you don’t want to do this buy some good quality chicken stock. The best thing about this recipe is if you have your chicken broth ready you can make it in under 10 minutes and use only one pan – barely any washing up!

How to make chicken broth/stock:

This is a very rough recipe. I suggest to add chicken bones to a large pan of water with a handful of bay leaves, a teaspoon of black peppercorns, some garlic cloves, an onion, fresh rosemary, a few carrots and some sticks of celery. Boil up the pan and simmer for at least an hour. Strain the stock through a sieve and you have wonderful healthy fresh chicken broth.

Chicken Noodle Broth:

Serves approx 4

Ingredients:

  • 1 liter chicken broth/stock (approx)
  • 1 tbsp soy sauce
  • 1 tbsp worcester sauce
  • 2 large blocks of noodles (I use chow mein noodles)
  • 1 bag of stir fry vegetables (a pack with plenty of beanshoots)

Optional serving suggestions : cashew nuts, sesame seeds, sliced spring onions, chilli sauce.

Method:

  1. Bring the chicken broth to boil in a large saucepan.
  2. Add soy sauce and worcester sauce, stir.
  3. Turn heat under broth down to simmer and add noodles, simmer for approx 3 mins (or as stated on noodle packet).
  4. Tip contents of vegetable pack into saucepan and place on a lid. Leave to simmer for approx 3 mins or until vegetable have softened but still have a crunch.
  5. Serve in a bowl with toppings of your choice from the ingredients listed above.

Top tip: I make this recipe after we’ve had a roast chicken, I can then add any leftover meat in with the noodles to cook through, this stretches your Sunday roast to make another cheap, easy dish for your meal plan. If you want more ideas for leftover chicken check out my blog post ‘Use Your Roast Chicken’.

Please leave feedback. I love this recipe and I’d love to hear what you think of it!

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3 Responses to Chicken Noodle Broth

  1. James Currell says:

    She’s right – for those men out there who think chicken broth is only food for colds and flu this will change your view! Really tasty and filling, and spicy depending on how much chili sauce you add!

  2. Paul says:

    I agree! Very yummy especially with the chilli sauce!! And the broth was like a tasty soup!!

  3. Angela says:

    Delicious! I love chicken soup! I always have to make it after I’ve cooked a roast chicken! Yummy! And it reminds me of when my mum cooked it too!

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