Chilly Days Chicken Soup

Perfect for those days when your bundled up under a blanket and its cold and rainy outside. I've kept some of Nigella's original specifications from her chicken noodle soup recipe but changed a few essentials to suit my tastes. If you want to try the original recipe click on the BBC recipe search link under Links to Love.


Ingredients
Makes 4-6 medium bowls of soup

• 1 Litre of chicken stock (I find the stock cubes quite salty, so I use the ready made liquid stock)
• 1x200ml Can of coconut milk (full fat or light)
• 150g/5oz Rice noodles (completely gluten free) if you can't locate rice noodles use spaghetti broken up into small pieces
• 1 tsp Ginger (powdered or fresh, your choice)
• 1 tsp Cumin
• 2 tsp Turmeric
• 1 tsp Sugar
• Juice of a lemon or lime
• 200g/8oz Chicken shredded, you can use left over chicken a la Nigella, or roast a chicken breast or two and shred, adding to the soup when cool
• 100g/4oz Soya beans (you can find them in the frozen section in most supermarkets)

Method

• If your using stock cubes make up a litre of stock and pour into a large saucepan,if your using the ready made stock pour into the pan. Put the pan over a low heat to warm up.
• Soak your noodles in boiling water, if your using spaghetti break into small pieces and leave to one side to add later.
• Add all the ingredients minus the soya beans and noodles/pasta and bring the whole lot to the boil.
• The chicken needs to be really hot before you add the beans and noodles/pasta. Simmer for 3-4 minutes to let the beans and noodles/pasta cook through. Season well with salt and pepper.
• If your eating the soup then and there ladle into bowls and sprinkle a bit of coriander over the top (optional). Enjoy in your pajama's with your feet up and your favourite book.

Apologies for the half empty bowl in the picture, it wasn't until I was most of the way through eating the soup that I remembered I needed to take a picture!