This is probably our favourite dish at the moment. With the light evenings the girls have been going to bed late so we have less time in the evening. This soup is perfect, because it literally takes 5 minutes to cook (and 5 minutes tops to prepare) is healthy and delicious.
I haven’t had time recently to make my own stock. I buy organic free range stock cubes, firstly because I know organic free range farming has higher animal welfare standards compared to factory farming as the chickens have access to outdoors and are kept in a lower stocking density (less chickens per square metre). Also organic farmers are not per permitted to use antibiotics. Finally under organic standards, additives such as MSG are not permitted for use. So organic is a label you can trust.
You can use a very low salt stock cube, I don’t, because I don’t eat processed foods and don’t add salt to my food, so I know i don’t have much added salt in my diet.
I often make this dish it on a day when I am making chicken stirfry for the girls, so i can use the same ingredients for both meals. Usually I just have tat soi (my favourite Chinese greens at the moment), mushrooms and sometimes purple spouting broccoli, it all depends on what I have in the fridge. Anyway, experiment and see what flavours work for you. I sometimes have a few sliced chillies on top, if you like hot food you can add it to the stock, but this makes it all too spicy for me as it infuses the whole soup. My husband has noodles in his soup but I prefer it without.
I have made a version of this with Wild Alaskan salmon which I will post soon, and will try to make it with tofu too as that will work well.
2 organic skinless chicken breasts (about 200g in total)
1 organic chicken stock cube or 600ml homemade chicken stock
200g of pak choi or tat soi Washed and sliced
2-3 garlic cloves sliced
A thumbnail chunk of ginger peeled and sliced
Handful of chestnut mushrooms sliced
Half a pepper sliced (optional)
2-4 spring onions (optional)
Free range egg noodles (optional)
Bring the stock to the boil in a pan.
Add the ginger, garlic and chicken breasts whole to the stock.
The chicken needs to cook for 5 minutes and not much more otherwise it starts to toughen up.
Add the noodles to the pan and put the lid on.
A minute later add purple sprouting broccoli, spring onions and/or mushrooms.
A minute before the end add the tat soi or pak choi.
Put the lid on and allow to steam.
Divide the soup between bowls.
Slice the chicken (check that its cooked through) and arrange on top of the soup.
Sprinkle with coriander and serve with a dash of soy sauce.