In our household, this is known as ‘get-better-soon’ soup. Make sure you use a good chicken stock so that the soup is really flavoursome.
If you prefer, substitute wontons or mini dim sims for the noodles and use vegies of your choice. The recipe is from my new book Mini Chef - Cooking with Kids.
- fresh Singapore or thin egg noodles - 200g (6.5oz), cut into 10cm lengths
- chicken stock - 1.5 litres
- carrot - 1. peeled, halved lengthways and finely sliced
- chicken breast or tenderloin - 200g, cut into 1cm strips
- fresh cob of corn - 1, kernels removed
- celery - 1 stalk, finely sliced
- soy sauce - 1 - 2 tablespoons
- salt - to taste
- spring onions - thinly sliced on the diagonal (optional)
- toasted sesame oil - a few drops
Preparation time: 15 minutes
Cooking time: 10–15 minutes
Measuring cups and spoons
1. Place noodles in a medium heatproof bowl, cover with boiling water and leave to stand for 2–3 minutes. Drain and set aside.
2. Heat the chicken stock in a medium saucepan. While stock simmers, add the carrots and cook 2–3 minutes.
3. Add the chicken breast strips and corn kernels and cook for 1 minute. Add celery, soy sauce and noodles. Simmer very gently
for 2–3 minutes or until chicken is cooked—don’t let it boil. Season to taste and simmer for 30 seconds.
4. Ladle into warm serving bowls and top with sliced green onions and a few drops of sesame oil, if using.
Tip: You’ll find pre-cut chicken breast strips at the supermarket in the poultry section. A handful of snow peas (trimmed and halved), sugar snaps or bean sprouts (topped and tailed) are a nice addition.