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.