Pour the mixture into the soup pot and stir, making sure there are no lumps of flour. But I happily use some leafy greens and a julienned or sliced spring onion along with a handful of beansprouts instead. Ramen Chicken Noodle Soup 3 tablespoons canola or vegetable oil 2 cups (1-inch) diced, scrubbed carrots (3 carrots) 3 tablespoons fresh ginger, peeled and. In a small bowl, whisk together the milk and flour. I did try to make up for my absent-mindedness by giving the tender-shoot stirfry a beauty-shot of its own, so you can see the mixture of pak choi, bok choi, spindly asparagus, Chinese kale, peanut shoots and Chinese chives. Ingredients 900ml chicken or vegetable stock (or Miso soup mix) 1 boneless, skinless chicken breast (about 175g) 1 tsp chopped fresh ginger 1 garlic clove.

(And this recipe is worth bearing in mind even when your starting point is not leftover chicken: if you were to bung in some frozen prawns at the end, making sure you cook them through, this would make for a fabulous storecupboard supper.) This is a very laissez-faire recipe all round, actually: when I cooked it for the photo shoot I forgot to put the vegetables in and it was still heavenly. Loaded with flavour you can see and taste, this crowd. Our kitchen cooks up homestyle soups just like mom would. Increase the heat to high and bring the soup to a simmer. Stir, scrapping the bottom of the pot to loosen any browned bits. Add the chicken broth, water, and bay leaf.

Cook, stirring occasionally, until just fragrant, about 30 seconds. Even if you don't have much chicken left over, you should still make this. Use your noodle and fill your bowl with this Asian-inspired soup that has real bite. Spoonful of Comfort is a unique gourmet soup delivery service. Add the garlic, thyme, pepper, and remaining 1 teaspoon of salt.

Chicken noodle soup