Friday, 11 September 2015

Rachel Allen's 7 Minute Chicken Noodle Soup

You may never buy canned Soup again after trying this homemade chicken noodles soup. It is so easy to make, hearty and rich. And the best thing is it takes only less than 10 minutes to make. Top it with coconut cream and serve hot. Ideal for busy weekdays or if you are suffering from a cold or the flu.


Recipe adapted from : Rachel Allen's Easy meals


  • 100 Grams Rice Noodles
  • 1 Tablespoon unsalted butter
  • 2 Tablespoon Spring onions white part
  • 3 Garlic cloves crushed and finely chopped
  • 1 inch fresh ginger root chopped finely
  • 300 Grams Chicken breasts thinly sliced and cut into small cubes
  • 800 ml Low sodium chicken broth
  • 2 Tablespoon spring onion Greens
  • 1 Tablespoon chopped cilantro leaves
  • 1 Tablespoon Coconut cream or coconut milk
  • Zest of one lemon
  • Juice of one lemon
  • Salt and Freshly ground black pepper as required


1. Place a rice noodles in a large bowl and cover it with boiling water. Close the bowl with a lid and allow the rice noodles to soak for 4 to 5 minutes or until softened. Please check the cooking instructions on the rice noodles packet for the exact time to soak in the boiling water.
2. In a sauce pan melt butter over medium heat. Add ginger, garlic, spring onion white parts and fry quickly for 30 seconds
4. Add chicken breast cubes and fry on high heat for a minute until the chicken cubes are light golden
5. Add chicken broth and bring it boil
6. Season with salt and pepper. Since the broth already has salt, please check before adding salt
7. Let the chicken soup cook for 4 to 5 minutes until it thickens to the required consistency
8. Add lemon zest, spring onion greens, cilantro leaves and stir in
9. Switch off the flame when the soup reaches required consistency and the chicken is cooked through
10. Serving: Place rice noodles in the serving bowl, top it with chicken soup and add a teaspoon of coconut cream on the top
11. Serve at once

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