Chicken Noodle Soup
Adding noodles, makes a very light soup, a substantial dish, suitable for supper or light meal occasions
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2 blocks Sharwood's Fine Egg Noodles
500ml chicken stock
2 thin slices ginger - cut into fine strips
200g pak choi - thinly sliced
2 spring onions - sliced
2 breasts cooked roast chicken - thinly sliced
Cooking Method
Cook the noodles as a directed on the back of pack, drain well.
Pour chicken stock into a large pan, add the pak choi, ginger, spring onion and chicken, bring to the boil.
Return noodles to the pan heat through and serve immediately.
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