[Sticky] Chicken Noodle Soup

This is a great option for quick and easy cooking if you have pre-prepped a batch of stock and have cooked chicken ready to go.

Ingredients:

• 5 liquid cups chicken meat stock or bone broth
• 2 large cloves garlic, peeled and thinly sliced
• 1 inch fresh ginger, peeled and thinly sliced
• 3 medium organic carrots, peeled (about 270 grams/9.5 oz.)
• 250g/9 oz. cooked chicken meat, shredded/roughly chopped
• 3 medium spring onions/scallions, roughly chopped
• Sea salt

Method: Number of Servings 2 / Prep Time 8 Minutes – Cook Time 18 Minutes

1. Add the chicken meat stock to a large saucepan/Dutch oven. Bring up to a gentle boil. Reduce the stock to a simmer and add the sliced garlic and ginger. Simmer for 5 minutes to soften and release flavors.

2. While the stock is simmering, take a vegetable peeler and peel the carrots into wide ribbons creating a ‘noodle’ like effect. Set to one side.

3. Add the shredded/chopped cooked chicken meat to the saucepan. Simmer for a few minutes to heat through.

4. Add the carrot ribbons and sliced spring onions to the pan. Add a good pinch of sea salt and stir gently. Simmer for a few mins more until the spring onions and carrots have just softened and the chicken is piping hot.

5. Divide between individual serving bowls and serve hot.

Nutritional Information Per Serving:

• 14g carbs
• 3g fibre
• 12g fat
• 51g protein
• 366 kcals