This takes about 20 minutes to make.
I got the idea for this recipe from something I saw on Jamie Oliver’s “15 minute meals” TV programme. However, I am not a chef so my version takes 20 minutes 🙂
This soup is surprisingly full of flavour considering the low number of ingredients and the short cooking time. It is also pretty low in fat I would think (but I am no expert). I love the sweetness of the chilli sauce and contrasting crunchy texture of the water chestnuts. The noodles add bulk making this soup quite filling.
If you want to reduce the cost of the meal, use sliced chicken thigh meat rather than chicken breasts. You could also leave out the water chestnuts – although the ones I buy are very reasonably priced as they are my supermarket’s own brand in a can.
Ingredients – serves 4:
- 1 medium carrot, peeled and finely sliced
- 1 celery stalk, finely sliced
- 1 chicken stock cube (I use Oxo brand)
- 3 spring (green/salad) onions, finely sliced
- 1.2 litres/5 cups boiling water
- 500g/1 lb chicken breasts, sliced
- 1 packet (85g/3 oz) instant noodles
- 1/4 cup sweet chilli sauce, plus extra to serve
- 225g/8 oz can water chestnuts, drained
- Put the carrot, celery, stock cube, and 90% of the sliced spring onions into a large saucepan over a high heat on the stovetop. Pour over the boiling water and stir to dissolve the stock cube. (The remainder of the spring onion pieces will be used to garnish the finished dish.)
- Bring the liquid to the boil, then carefully add the chicken pieces to the pan. Put the lid on the pan at an angle and bring back to the boil.
- Turn the heat down a little and cook at a rapid simmer for 10 minutes.
- Add the noodles, sweet chilli sauce and water chestnuts. Bring back to the boil, then turn off the heat and leave to sit for 2 minutes until the noodles are cooked.
- Serve the soup topped with extra sweet chilli sauce and a sprinkling of the remaining spring onion pieces.