Chicken Noodle Soup for One |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
I know there's a bazillion chicken noodle soup recipes in here but this one's different. I found this Nigella Lawson recipe in the Chicago Sun-Times and it's for just one person, which I thought was very nice. The seasonings and ingredients are a bit different also, from regular chicken noodle soup recipes. I made this using ramen noodles but I will try the udon noodles next time, I just love them! Ingredients:
1 1/2 cups chicken broth |
5 ounces chicken breasts, sliced into strips |
1 tablespoon soy sauce |
1 tablespoon sake, sherry or 1 tablespoon white wine |
1/2 teaspoon minced ginger |
1/4 cup canned baby corn, in 1 inch pieces |
1 red chili pepper, seeded and finely sliced into rings |
1 scallion, finely sliced into rings |
1 cup baby spinach |
8 ounces udon noodles (fresh or cooked) |
1/2 cup sugar snap pea |
Directions:
1. In a large saucepan over medium-low heat, heat chicken broth.
2. In a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly; add chicken and sauce to broth.
3. Increase heat to medium and bring to a boil; add ginger, corn, chile, scallion, spinach, noodles and peas; simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated.
4. Serve hot.
|
|