Nigella Chicken Noodle Soup

Nigella Lawson’s Chicken Noodle Soup is made with sake, mirin, soy sauce, garlic, dried chilli flakes, chicken breast, noodles, choi sum, flavourless oil, chicken stock, and fresh coriander. This delicious Chicken Noodle Soup recipe creates a hearty dinner that takes about 40 minutes to prepare and can serve up to 4 people.

Ingredients Needed:

• 4 tablespoons (60 ml) sake
• 3 tablespoons (45 ml) mirin
• 1 tablespoon (15 ml) soy sauce
• 1 clove garlic (peeled and minced)
• ¼ teaspoon dried chilli flakes (or ½ teaspoon for more heat)
• 1 skinless and boneless chicken breast (about 200 g)
• 75 – 100 g noodles
• 1 packet of choi sum (or any oriental greens, around 200 g)
• 1 tablespoon (15 ml) flavourless oil plus a few drops of sesame oil
• 500 – 750 ml chicken stock
• 2 tablespoons fresh coriander (chopped)

How To Cook Chicken Noodle Soup:

1. Marinate the Chicken: In a bowl, mix the sake, mirin, soy sauce, minced garlic, and dried chilli flakes. Cut the chicken breast into strips, add them to the marinade, and let them sit for about an hour, if you can.
2. Cook the Noodles: Bring a pot of salted water to a boil. Cook the noodles according to the packet instructions, adding the choi sum (or greens) for the last few minutes, then drain both.
3. Heat the Stock: In a separate pot, heat the chicken stock until it’s hot and ready to serve.
4. Fry the Chicken: In another pan, heat the flavourless oil and a few drops of sesame oil until hot. Add the marinated chicken strips and fry until nearly cooked through.
5. Add the Marinade: Pour the remaining marinade over the chicken and continue cooking until most of the liquid has evaporated, leaving the chicken glossy and dark.
6. Assemble the Soup: In serving bowls, arrange the drained noodles and greens. Pour the hot chicken stock over them, then top with the cooked chicken. Finish by sprinkling fresh coriander on top.

Recipe Tips

• Marinate Longer: For the best flavor, try to marinate the chicken for at least an hour. If you have time, letting it marinate overnight in the fridge will make it even tastier.
• Salt the Water: Always add salt to the boiling water when cooking the noodles. This helps to season the noodles and enhances their flavor.
• Don’t Overcook the Greens: Add the choi sum or any greens only in the last few minutes of cooking the noodles. This keeps them vibrant and crunchy.
• Use Fresh Chicken Stock: If possible, use homemade chicken stock instead of store-bought. It adds a richer flavor to the soup.
• Garnish Just Before Serving: Add the fresh coriander right before serving to keep its flavor bright and fresh. This makes your soup look and taste better!

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover Chicken Noodle Soup cool until it reaches room temperature. Then, put it in an airtight container and store it in the fridge. It will stay fresh for up to 2 days.
• Freeze: To freeze leftover Chicken Noodle Soup , let it cool first, then pour it into a freezer-safe container or bag and freeze for up to 3 months. To thaw, move it to the fridge overnight or place it in cold water before reheating.
• Reheating: Reheat leftover Chicken Noodle Soup in a saucepan over medium heat until hot, or microwave in a bowl for 2-3 minutes, stirring halfway. Add water if it’s too thick.

Nutrition Facts

Serving Size: 1 cup (about 245 grams)

• Calories: 128
• Total Fat: 3.1 g
• Saturated Fat: 1 g
• Cholesterol: 30 mg
• Sodium: 800 mg
• Potassium: 263 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 1 g
• Sugars: 1 g
• Protein: 10 g

Try More Nigella Lawson Recipes:

• Nigella Cauliflower Soup
• Nigella Chicken Barley
• Nigella Carrot And Coriander Soup
• Nigella Pea And Mint Soup
• Nigella Italian Chicken