Chicken Noodle Soup

A cosy chicken pho-style noodle soup with fragrant broth, tender shredded chicken, rice noodles and fresh herbs. Packed full of protein, this is a truly nourishing meal.

SERVES 4

TIME: 55 MINUTES

~ 450 calories per serve

~ 36g protein per serve

Ingredients

Broth

1 tbsp olive oil or sesame oil

1 brown onion, halved

4 garlic cloves, smashed

1 large piece ginger, sliced

2 star anise

1 cinnamon stick

3–4 whole cloves, optional

1 tsp coriander seeds

1.5L chicken stock

1 tbsp fish sauce

1 tbsp soy sauce or tamari

1 tsp brown sugar

Salt and pepper, to taste

Soup

2 cooked chicken breasts, shredded, or 500g cooked shredded chicken

250g rice noodles

1 cup bean sprouts

2 spring onions, finely sliced

1 fresh red chilli, sliced

½ cup fresh coriander

½ cup Thai basil or mint

1 lime, cut into wedges

To Serve

Extra herbs

Lime wedges

Chilli oil or chilli crisp, optional

Extra bean sprouts

Method

Heat the oil in a large pot over medium heat. Add the onion, garlic and ginger and cook for 3–5 minutes, or until lightly golden and fragrant.

Add the star anise, cinnamon, cloves and coriander seeds, if using. Toast for 1–2 minutes to release the flavour, then pour in the chicken stock. Add the fish sauce, soy sauce or tamari, brown sugar, salt and pepper.

Bring to a gentle simmer and cook for 30–40 minutes, allowing the broth to become fragrant. Strain the broth, discarding the aromatics, then return the clear broth to the pot.

Cook the rice noodles according to packet instructions, then divide between serving bowls. Add the shredded chicken and ladle over the hot broth.

Top with bean sprouts, spring onion, chilli, coriander, Thai basil or mint. Serve with lime wedges and chilli oil if desired.