Chicken noodle soup

What you need

• ·180g chicken breast fillets
• ·80g egg noodles
• ·120g carrots
• ·80g baby spinach
• ·8g stock cubes
• ·10g root ginger
• ·8g garlic
• ·12g soy sauce

Method

1. 1Stock, sliced ginger and garlic into a litre of water and simmered 10 minutes before anything else — that is where the flavour comes from, not from the chicken.
2. 2Whole chicken breast poached in it for 12 minutes, then out to rest and shred. Poaching whole keeps it tender; diced, it goes stringy.
3. 3Carrots in matchsticks for 4 minutes, noodles for the last 3.
4. 4Chicken back, spinach and soy off the heat.

Simmering the aromatics first is the whole recipe. Everything else is just warming things up in it.

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