Mohamed Shili Straight from his 7 Ways cookbook, Jamie Oliver’s Chicken Noodle Soup is a spicy homemade 20-minute soup that you can enjoy all year round. This Chicken Noodle Soup is made with skinless chicken breasts, rendang curry paste, ginger, fresh chicken stock, and light coconut milk. Serve this Chicken Noodle Soup with Baked Thin Sliced Chicken Breast, Mixed Bean Salad or Twice Baked Potatoes.
Jamie Oliver Chicken Noodle Soup Ingredients
- 200g wholewheat noodles
- 2 x 150g skinless chicken breasts
- 3 tablespoons rendang curry paste
- 10cm piece of ginger
- 1 litre fresh chicken stock
- 1 x 400g can light coconut milk
- 160g baby corn
- 1 x 320g pack mixed stir-fry vegetables
How To Make Jamie Oliver Chicken Noodle Soup
- Prep Pans: Place a large non-stick frying pan and a deep pan on medium heat.
- Prepare Chicken: Cut each chicken breast into three long strips. Rub them with half of the rendang paste, a pinch of salt, and black pepper. Lightly oil the frying pan with olive oil and add the chicken.
- Cook Chicken: Peel and cut the ginger into matchsticks. Sprinkle half over the chicken. Cook for 5 minutes, turning often. Aim for a dark, almost blackened appearance.
- Make Soup: In the deep pan, add the remaining ginger and rendang paste. Pour in the chicken stock and bring it to a boil. Add coconut milk, noodles, and halved baby corn. Cover and cook for 5 minutes.
- Final Touches: Add the mixed stir-fry vegetables to the soup and cook for 1 more minute. Season to taste. In the chicken pan, add 1 tablespoon of red wine vinegar to collect the sticky bits. Cut the chicken into smaller pieces and place them on top of the soup in bowls.
What To Serve With Chicken Noodle Soup
Pair this Asian-inspired Chicken Noodle Soup with steamed jasmine rice or a side of spring rolls for a complete meal. A light cucumber salad also complements the rich flavors of the soup.
How To Store Chicken Noodle Soup
In The Fridge:
Place the Chicken Noodle Soup in an airtight container and store it in the fridge. Make sure the soup has cooled down to room temperature before sealing the container. The Chicken Noodle Soup will stay fresh for up to 3-4 days. If you plan to eat it within that time frame, keeping it in the fridge is your best option.
In The Freezer:
For longer storage, freeze the Chicken Noodle Soup in airtight containers or heavy-duty freezer bags for up to 2-3 months. It’s best to separate the noodles from the soup to maintain their texture when reheating.
How To Reheat Chicken Noodle Soup
To reheat, thaw the Chicken Noodle Soup in the fridge overnight if it’s frozen. Warm it up on the stovetop over medium heat, stirring occasionally. If you’ve stored the noodles separately, add them in the last few minutes to avoid overcooking.
Check out More Soup Recipes From Jamie Oliver:
- Jamie Oliver Butternut Squash And Ginger Soup
- Jamie Oliver 30-Minute Tomato Soup Meal
- Jamie Oliver Slow Cooker Pumpkin Soup
Jamie Oliver Chicken Noodle Soup
Description
Straight from his 7 Ways cookbook, Jamie Oliver’s Chicken Noodle Soup is a spicy homemade 20-minute soup that you can enjoy all year round. This Chicken Noodle Soup is made with skinless chicken breasts, rendang curry paste, ginger, fresh chicken stock, and light coconut milk. Serve this Chicken Noodle Soup with steamed jasmine rice, spring rolls, a light cucumber salad, and a side of soy sauce for dipping.
Jamie Oliver Chicken Noodle Soup Ingredients
How To Make Jamie Oliver Chicken Noodle Soup
- Prep Pans: Place a large non-stick frying pan and a deep pan on medium heat.
- Prepare Chicken: Cut each chicken breast into three long strips. Rub them with half of the rendang paste, a pinch of salt, and black pepper. Lightly oil the frying pan with olive oil and add the chicken.
- Cook Chicken: Peel and cut the ginger into matchsticks. Sprinkle half over the chicken. Cook for 5 minutes, turning often. Aim for a dark, almost blackened appearance.
- Make Soup: In the deep pan, add the remaining ginger and rendang paste. Pour in the chicken stock and bring it to a boil. Add coconut milk, noodles, and halved baby corn. Cover and cook for 5 minutes.
- Final Touches: Add the mixed stir-fry vegetables to the soup and cook for 1 more minute. Season to taste. In the chicken pan, add 1 tablespoon of red wine vinegar to collect the sticky bits. Cut the chicken into smaller pieces and place them on top of the soup in bowls.
