Crispy Chilli Oil Chicken Noodle Soup
Serves 4
Warming, refreshing and cleansing! This light soup is an excellent winter lunch.
This hardly feels like a recipe, but here goes!
Ingredients:
1L chicken stock (homemade if possible) (gluten-free if required)
200g chicken, cooked and shredded
1 large carrot, peeled and finely diced
2 spring onions, finely shredded
50g fine noodles, uncooked, broken into pieces (gluten-free if required)
Crispy chilli oil (gluten-free if required)
Step 1: Bring the chicken stock to a simmer. Switch off. Immediately add the chicken, noodles, carrot and spring onion. Leave for 5 minutes until the noodles have softened, the chicken is heated through and the soup is no longer burning hot.
Step 2: Divide between four bowls and add a spoonful of crispy chilli oil to each bowl. Eat immediately.