Thai Chilli Chicken Noodle Soup

Perfect for those cold winter nights…

Ingredients

• 3 skinless, boneless chicken breast fillets
• 2L (3 1/4 pints) chicken stock
• 2 leeks, sliced
• 6 carrots, sliced
• 1 medium head cabbage, shredded
• 250g (9oz) egg noodles
• Thai chilli sauce to taste

Instructions

STEP 1:

1. Place chicken breasts and stock in to a stockpot or casserole. Bring to the boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the stock and set aside.

STEP 2:

STEP 3:

2. Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender.

STEP 4:

STEP 5:

3. Shred the cooled chicken and return to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavour to taste with Thai chilli sauce.