I have been unwell so decided to make myself some chicken noodle soup. I am gluten intolerant so this is a gluten free recipe.
1 onion diced
4 cloves of crushed garlic (I always use fresh and crush just before using)
1 teaspoon of butter
1 teaspoon of crushed ginger
1L chicken stock (I like to make my own, but water and powder or store bought is fine too)
1 - 2 carrots, sliced
1 cup of cooked chicken (I usually have this on hand in the freezer after a roast, otherwise you can use raw chicken and cook it in the soup too)
1/2 cup corn (optional)
60g or so of thin rice noodles
1 - 2 teaspoons of cayenne pepper
Place the butter, onion, ginger and garlic in the bottom of the saucepan on low heat, and fry until golden brown but not crispy.
Next add the chicken stock, carrots, chicken and corn. Bring to the boil then reduce to simmer on low until the carrots are soft or for about 10 minutes.
Add the rice noodles and simmer gentle for a further 3 minutes to soften and cook the noodles. Once the noodles are cooked use a sharp knife to chop them up a bit to make the soup easy to eat.
Lastly stir through the pepper and serve.
The garlic, ginger and cayenne pepper in this recipe all help to clear colds and sore throats.