This Asian chicken noodle soup is the perfect dish to make if you have some left-over rotisserie chicken, and especially if you’re feeling a bit sick!
SERVES 4 // COOK TIME 25 min
1 tbsp olive oil
3 cm ginger, peeled and grated
2 cloves garlic, peeled and crushed
2 small red chillies, seeded and finely chopped, plus extra to garnish
1.5 L chicken stock
500g roast chicken, shredded
¼ cup soy sauce
1 tbsp brown sugar
450g Hokkien or egg noodles
150g bok choy, roughly chopped
4 spring onions, sliced, to garnish
1. Heat the olive oil in a large pot over medium heat. Add the ginger, garlic and chillies and cook for 1 minute. Add 2 cups of the stock and bring to the boil.
2. Reduce the heat, add the shredded chicken and cook for 5 minutes.
3. Add the remaining stock, soy sauce and sugar and bring back to the boil. Add the noodles and bok choy and cook for 2 minutes, until the leaves have wilted.
4. Allow to stand for 5 minutes for the noodles to soften before dishing up into bowls. Garnish with spring onions and extra chilli to serve.
This wholesome feta-stuffed chicken with rocket salad has everything you need in a meal: lean protein, healthy fats, greens, cheese… Need we say more?