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Asian Chicken Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 Knorr Chicken Stock Cube
  • 2 cloves garlic, peeled and chopped
  • 1 tsp Very Lazy chilli paste
  • 100 g dried egg noodles
  • 2 cooked boneless skinless whole chicken breasts, finely sliced
  • 1 tbsp reduced salt soy sauce
  • 80 g spinach, roughly chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

278kcal

Energy (kJ)

1105kJ

Protein (g)

35.4g

Carbohydrate incl. fibre (g)

19.9g

Carbohydrate excl. fibre (g)

18.7g

Sugar (g)

0.8g

Fibre (g)

1.2g

Fat (g)

5.4g

Saturated fat (g)

1.7g

Unsaturated fat (g)

0.8g

Monounsaturated fat (g)

0.3g

Polyunsaturated fat (g)

0.4g

Trans fat (g)

0.0g

Cholesterol (mg)

106mg

Sodium (mg)

632mg

Salt (g)

1.58g

Vitamin A (IU)

1366IU

Vitamin C (mg)

4.5mg

Calcium (mg)

26mg

Iron (mg)

1.49mg

Potassium (mg)

153mg

Total

1112kcal

4419kJ

141.5g

79.5g

74.7g

3.2g

4.8g

21.7g

6.6g

3.4g

1.3g

1.4g

0.1g

424mg

2526mg

6.30g

5464IU

17.8mg

104mg

5.95mg

612mg


  • 1 Boil the kettle. Measure out 900ml of boiling water in a measuring jug, crumble in the Knorr Chicken Stock Cube and stir to make a stock.
  • 2 Pour it into a 2-litre saucepan, stir in the chopped garlic and grated chilli, then bring to the boil. Break in the egg noodles and simmer for 5 minutes until cooked.
  • 3 Stir in the chicken and soy sauce, then cook for a further 3 minutes to warm through.
  • 4 Divide the chopped spinach between 4 serving bowls. Ladle in the soup, making sure each bowl has an equal amount of chicken. Enjoy immediately.