Friday Supper: Chicken Noodle Soup served with Excelsior Viognier

This is a super speedy healthy supper to warm you up on a chilly evening. Serve with Excelsior Viognier.

Excelsior Viognier

Why is this the right wine choice?  Viognier latches onto to ginger with enthusiasm and has an affinity with thai style food.

Chicken Noodle Soup

To serve 4 you will need:

  • 900ml chicken or vegetable stock (or Miso soup mix)
  • 1 boneless, skinless chicken breast, about 175g/6oz
  • 1 tsp chopped fresh root ginger
  • 1 garlic clove, finely chopped
  • 50g rice or wheat noodles
  • 2 tbsp sweetcorn, canned or frozen
  • 2-3 mushrooms, thinly sliced
  • 2 spring onions, shredded
  • 2 tsp soy sauce, plus extra for serving
  • mint or basil leaves and a little shredded chilli (optional), to serve

What to do:

  • Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
  • Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
  • Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce.
  • Simmer for 3-4 mins until the noodles are tender.
  • Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.

Adapted from Good Food Magazine

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