Pinch of chilli flakes/half a fresh chilli, very finely sliced
1 tbsp soy sauce
1 tbsp rice vinegar (or white wine vinegar)
1/2 tbsp of Worcestershire sauce
1 tbsp of honey
A nest of egg noodles (or pack of ramen noodles)
1 tbsp of cornflour, mixed into runny paste with a little water
1-2 eggs, whisked together in a bowl
Black pepper (to taste but a fair bit)
Salt (to taste)
Instructions
Place the breast in a large saucepan/stock pan.
Pour on the chicken stock and bring to the boil.
Poach the meat in the breast for around ten minutes, until it is cooked all the way through.
Take the chicken out of the stock and with a fork, shred into into very small pieces. Put the shredded chicken back into the stock.
When the stock with meat is boiling, add the finely diced green pepper, the sweetcorn kernels and pinch of chilli flakes/very finely chopped fresh chilli. Simmer for two minutes.
3. Add the rice vinegar, soy sauce, Worcestershire sauce and honey then stir together. Simmer for another minute.
While thats simmering, take a nest of egg noodles and snap it into quarters to ensure that the noodles end up a manageable length! Add that to the soup. The ones we get only take three minutes to cook so I have to crack on from this point if yours take longer, leave a minute or so for them to cook here.
Stir in the cornflour paste this will thicken it up very slightly not to a gelatinous level but just a little bit.
Quickly stir the soup to create a whirl then slowly pour the whisked egg into the spinning soup this should create light egg streaks in the soup rather than heavy lumps. The egg should cook almost instantly in the hot stock.
Once the noodles are done, turn off the heat and season to taste.
Place the saucepan in the fridge and eat for every meal until gone (about a week of meals).
Serving
Suggestions
This soup should be restricted to students or the frugal.
Originally Submitted
10/2/2012
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