Asian Chicken Noodle Soup *recipe*

Perfect for wintry days - warming, with a kick of heat, and so amazingly nourishing - here's the recipe to my Asian Chicken Noodle Soup

Ingredients (serves 2)

• 1 large cup of organic chicken broth (recipe in my previous blog)

• 1 large cup of filtered water

• Handful of shredded chicken (recipe in my previous blog)) or use a diced chicken breast

• 1 inch cube of ginger, finely chopped

• 2 cloves of garlic, finely chopped

• Pinch of chilli flakes

• Pinch of sea salt and ground black pepper

• Selection of veg of your choice i.e. 2 sliced spring onions, 2 sliced carrots, handful of broccoli florets, spinach, shredded cabbage / Brussels sprouts

• 1 portion of dried egg noodles

• 2 tbsps of soy sauce

• 3 tsps of apple cider vinegar

• Option - chopped fresh coriander to garnish

How to make it

1. Add the broth, water, chicken and seasoning to a cooking pot, place the lid on, turn to a high heat and let it simmer for 3 minutes

2. Turn the heat down and add the noodles and selection of sliced vegetables. Replace the lid and let it cook on a medium heat for a further 4-5 minutes (or until the chicken and noodles are cooked through)

3. Remove from the heat, add the soy sauce and vinegar

4. Stir and serve