Easy chicken noodle soup recipe
 A great chicken noodle soup recipe for using up leftover cooked chicken. Combine with broccoli, peas or any other vegetables that need eating. Good stock is the key to this recipe, so use the best you can get your hands on. 500ml/18fl oz good-quality chicken stock 1 garlic clove, slicedsmall nugget fresh ginger, peeled and sliced1 cooked skinless chicken breast100g/3½oz dried fine egg noodles3 spears Tenderstem broccoli or 100g/3½oz frozen peas2–3 tsp reduced salt soy sauce3 spring onions, trimmedhandful beansprouts, rinsedchilli or sesame oil (optional) 500ml/18fl oz good-quality chicken stock 1 garlic clove, sliced small nugget fresh ginger, peeled and sliced 1 cooked skinless chicken breast 100g/3½oz dried fine egg noodles 3 spears Tenderstem broccoli or 100g/3½oz frozen peas 2–3 tsp reduced salt soy sauce 3 spring onions, trimmed handful beansprouts, rinsed chilli or sesame oil (optional) Method Pour the chicken stock into a pan and add 200ml/7fl oz water. Add the garlic and ginger to the stock and set the pan over a very low heat for 5 minutes to gently simmer and to allow the garlic and ginger to infuse. Using a slotted spoon, remove the garlic and ginger from the pan and discard. Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles. Simmer the broth for 2–3 minutes, or until the noodles are tender and the chicken is hot. If using, cut the broccoli into 5mm/¼in pieces and thinly slice the spring onions. Add to the pan (or add peas if using instead of broccoli) with the soy sauce and simmer for a further minute. Add the beansprouts to the soup and warm through for 30 seconds. Divide among two deep bowls and serve with a drizzle of chilli or sesame oil, if you like. Pour the chicken stock into a pan and add 200ml/7fl oz water. Add the garlic and ginger to the stock and set the pan over a very low heat for 5 minutes to gently simmer and to allow the garlic and ginger to infuse. Pour the chicken stock into a pan and add 200ml/7fl oz water. Add the garlic and ginger to the stock and set the pan over a very low heat for 5 minutes to gently simmer and to allow the garlic and ginger to infuse. Using a slotted spoon, remove the garlic and ginger from the pan and discard. Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles. Using a slotted spoon, remove the garlic and ginger from the pan and discard. Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles. Simmer the broth for 2–3 minutes, or until the noodles are tender and the chicken is hot. If using, cut the broccoli into 5mm/¼in pieces and thinly slice the spring onions. Add to the pan (or add peas if using instead of broccoli) with the soy sauce and simmer for a further minute. Simmer the broth for 2–3 minutes, or until the noodles are tender and the chicken is hot. If using, cut the broccoli into 5mm/¼in pieces and thinly slice the spring onions. Add to the pan (or add peas if using instead of broccoli) with the soy sauce and simmer for a further minute. Add the beansprouts to the soup and warm through for 30 seconds. Divide among two deep bowls and serve with a drizzle of chilli or sesame oil, if you like. Add the beansprouts to the soup and warm through for 30 seconds. Divide among two deep bowls and serve with a drizzle of chilli or sesame oil, if you like. Recipe tips You can easily double this recipe to serve 4.