I am starting to really love my bad photos.
We’ve been home from Paris for a few days now, and I’m still sick! It’s a triple whammy with a stomach bug, a cold, and itchy skin. I haven’t been taking the plethora of multivitamins and supplements I usually take, as I had run out and simply forgot to purchase replacements, so that’s probably why my immune system was so weak.
I actually had to take two days off work, which shows you just how bad it has been, cause I am not a person to take time off work willy-nilly.
Anyway, I’m thankful that I ate so much delicious food whilst away, because since I’ve been back all I’ve eaten is my favourite Chicken Noodle Soup, which is my go to recipe whenever I am under the weather.
A lot of chicken soups take a long time to cook, but this one is super quick and easy, which is what we all want when we’re sick, right? Right. And this recipe makes a lot of soup, because you want to be able to make a massive batch of it and not have to worry about cooking again for a while.
I usually don’t actually eat soup from a bowl, but a mug, so although the photos depict a bowl, eating soup from a mug is what life is all about.
Anyway, that’s enough chit chat – it’s recipe time!
What Will I Need?
500g cooked chicken breast, shredded
6 cups chicken stock
2 cups water
1/2 cup soy sauce / tamari
2 tbsp Mirin
1 tbsp ginger, minced
100g rice vermicelli
2 pak choi, finely sliced
2 eggs, lightly whisked
Spring onions, white part finely sliced
- In a large pot, add water, stock, soy sauce, mirin, ginger, and chicken and bring to boil.
- Add rice noodles, and continue to boil for 2-3 minutes.
- Add pak choi and spring onions, before slowly drizzling egg into the mix, stirring constantly.
- Serve hot.