Essential Cuisine’s Chicken Soup #Recipe

Taste Cheshire
6th November 2017

The cold nights are setting in and we don't think there's anything better than cosying up by the fire with a bowl of delicious chicken soup, made using chicken liquid stock from Essential Cuisine's fantastic new range. We hope you enjoy this recipe as much as we did!

Stir in 4 1/2 tsp of Essential Cuisine’s Chicken liquid stock to 900ml of boiling water to make a rich chicken stock for the base of your soup. 

Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins until the chicken is tender.

Remove the chicken to a board and shred into bite-size pieces using a couple of forks.

Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions (or leeks) and the soy sauce. Simmer for 3-4 mins until the noodles are tender.

Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using.

Serve with extra soy sauce for sprinkling.

Ingredients

4 1/2 tsp of Essential Cuisine Chicken liquid stock
900ml of boiling water
1 boneless, skinless chicken breast
1 tsp chopped fresh root ginger
1 garlic clove, finely chopped
50g wheat noodles (you can use rice if preferred)
2 tbsp sweetcorn
2-3 mushrooms, thinly sliced
2 spring onions (or leeks), shredded
2 tsp soy sauce, plus extra for serving
Mint or basil leaves and a little shredded chilli for serving

Equipment