Brrrrrrr – We are well under the thumb of winter here in Narnia this evening as it’s hitting -6!! Both boys have been out in it with after-school activities and are in need of a serious warming up before they head on to the next activity! Thursday evenings are crazy and therefore dinner has be quick, healthy and satisfying for those active tummies!
This soup is a regular on our meal plans and it always goes down a storm. Full of veg and warming Chinese spice it’s just the ticket for a busy and cold evening. If you’re concerned about the salt content, use reduced salt stock and omit the soy sauce, but once in a while, as part of a balanced diet, I see this as a treat! It freezes well too!
Enjoy, Mrs H x
Serves 4-6, smart points 4
2 skinless & boneless chicken breasts, cut into thin strips
1 tsp Chinese 5 spice
1 heaped tsp grated ginger
2 garlic cloves, crushed
1 tsp Szechuan pepper
1 star anise
1 tbsp Soy sauce
1 pack of mushroom stir fry veg
1L chicken stock (low salt if you like)
100 g rice noodles
Small bunch coriander, chopped, optional
Half a red chilli, chopped, optional
Spray a large sauce pan or stock pot with oil and put on a low- medium heat.
Add the chicken, garlic, ginger, soy sauce, five spice, Szechuan and star anise and sauté for 5 or so minutes until the chicken is cooked through.
Add the stir fry veg and then pour on the chicken stock. Add the noodles, cover and simmer for a further 10 minutes.
Ladle into bowls and top with chopped coriander and red chilli.