Guesscipe: T-Bird's Chicken Noodle Soup
I thought I'd post this separately so my other post wouldn't be too long. Anyhow, this is a low sugar, low fat dish that I found really tasty. It helped a lot that I've got fresh runnerbeans in the garden that I added everyday I reheated it, but mangetou and sugar snap peas are also brilliant.
Ok, so you need:
One chicken breast (skinless, boneless)
One large red onion
Several handfuls of frozen peas
Ginger (pref. fresh)
One clove of garlic
Runnerbeans
Broccoli, Carrots (I didn't have any, but I was out at the time, lol)
A couple of full size plum tomatoes
2 portions of egg noodles or your favourite noodles
A stock cube (chicken or veg)
Soy sauce, worchester sauce, sesame seed oil, lemon juice salt, pepper, chinese five spice, dried chilli, coriander, powder ginger and cardamom seeds (3) for flavour
METHOD:
1) Put your diced onion and thinly sliced garlic on a medium heat with a tiny bit of vegetable oil sesame oil, and cook without colour until soft
2) Cover your sliced/diced chicken in a dry mix of chinese five spice, powder ginger, chilli, salt and pepper. Add to the pot.
3) Add chopped tomatoes, soy sauce, lemon juice and the fresh ginger to the pot
4) Cook until the tomato is just about to break down, then add lots of worcester sauce, crumble in your stock cube and add, like quite a bit of water. I just filled to the top of my pot, but let's say a pint (568ml) and see if it's needs more to be really watery. We want this to cook down slightly and become soupy in it's own time!
5) Give it a good stir and cover with a lid. Leave it for about ten minutes before checking it. Stir it occasionally, adjusting seasoning if needed.
6) After say, 20 minutes, or a little more that its looking nice and soupy, add all the veg! Make sure it's chopped to a reasonably small size. I would add in noodles now because they take 5 minutes to cook, but if you want your veg less crunchy, add the noodles after 5 minutes.
7) Once noodles are cooked check once more for taste, serve with spring onions or runnerbeans as garnish and you've got a meal!
The great thing about this meal is that it is bloody healthy. There's tons of vegetable goodness but for me it still had a gorgeous chicken flavour, and the meat itself spreads itself very far. You can have huge potfuls with your lemon ginger tea and feel stuffed and healthy at the same time. Try it, honestly!
Ok, so you need:
One chicken breast (skinless, boneless)
One large red onion
Several handfuls of frozen peas
Ginger (pref. fresh)
One clove of garlic
Runnerbeans
Broccoli, Carrots (I didn't have any, but I was out at the time, lol)
A couple of full size plum tomatoes
2 portions of egg noodles or your favourite noodles
A stock cube (chicken or veg)
Soy sauce, worchester sauce, sesame seed oil, lemon juice salt, pepper, chinese five spice, dried chilli, coriander, powder ginger and cardamom seeds (3) for flavour
METHOD:
1) Put your diced onion and thinly sliced garlic on a medium heat with a tiny bit of vegetable oil sesame oil, and cook without colour until soft
2) Cover your sliced/diced chicken in a dry mix of chinese five spice, powder ginger, chilli, salt and pepper. Add to the pot.
3) Add chopped tomatoes, soy sauce, lemon juice and the fresh ginger to the pot
4) Cook until the tomato is just about to break down, then add lots of worcester sauce, crumble in your stock cube and add, like quite a bit of water. I just filled to the top of my pot, but let's say a pint (568ml) and see if it's needs more to be really watery. We want this to cook down slightly and become soupy in it's own time!
5) Give it a good stir and cover with a lid. Leave it for about ten minutes before checking it. Stir it occasionally, adjusting seasoning if needed.
6) After say, 20 minutes, or a little more that its looking nice and soupy, add all the veg! Make sure it's chopped to a reasonably small size. I would add in noodles now because they take 5 minutes to cook, but if you want your veg less crunchy, add the noodles after 5 minutes.
7) Once noodles are cooked check once more for taste, serve with spring onions or runnerbeans as garnish and you've got a meal!
The great thing about this meal is that it is bloody healthy. There's tons of vegetable goodness but for me it still had a gorgeous chicken flavour, and the meat itself spreads itself very far. You can have huge potfuls with your lemon ginger tea and feel stuffed and healthy at the same time. Try it, honestly!