Ingredients
4 cups stock
(1L)
4 cups water
(1L)
2 leeks
white part only, finely sliced
2 large cloves garlic
peeled and bruised
2 tsp freshly grated ginger
2 bay leaves
2 tsp cloves
400g skinless chicken breast
finely sliced
150g wholegrain pasta/noodles
broken into pieces
50g spinach leaves
sliced
Allergy Advice
Contains Gluten
Equipment
- 1 medium saucepan
- 1 knife
Instructions
- Add stock, water, leeks, garlic, ginger, bay leaves and cloves to a medium saucepan and bring to the boil.
- Reduce heat and simmer for 10 minutes.
- Add chicken and noodles, bring back up to a simmer and cook for 8 minutes until noodles are soft and cooked through.
- Add spinach leaves 2 minutes before the end to soften in the soup.
- Discard bay leaves, cloves and garlic cloves and serve.
Notes
Tip
Bruising the garlic gives off a mild garlicky flavour as opposed to strong garlic knockouts that would keep the most serious of vampires away. To bruise a clove, just press down firmly with the flat part of a knife to squish it. Don’t worry if it breaks apart, you can scoop out the bits regardless.
Variation
If you don’t have two leeks, use a combination of leeks, spring onions and/or onions.
