Noodles · FIRST EDITION

Chicken, leek & ginger noodle soup

A warming bowl of chicken, silky leek and noodles in a clear ginger broth.

35 minutes · Serves 2

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration · stock photograph

If chicken noodle soup is a favourite, fresh ginger adds a little warmth without changing its comforting character.

Here’s how.

1
Soften the vegetables
Warm oil in a saucepan. Cook leek and carrot gently for 5 minutes, stirring.
2
Make the broth
Add ginger, measured water and soy sauce. Bring to a gentle simmer, then add chicken.
3
Poach the chicken
Simmer gently for 12–15 minutes, until the thickest chicken pieces reach 74°C / 165°F. Meanwhile cook noodles in a separate pan following the packet and drain.
4
Finish the bowls
Divide noodles between bowls. Squeeze lemon into the soup to taste, then ladle the chicken, vegetables and hot broth over the noodles.

Cook the noodles separately so they do not soak up all the broth before you reach the table.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.