Who else is a chicken noodle soup fan? It is a favourite soup in this house and is easily  made with pantry staples.
The whole soup is pretty much ready in about 20 minutes and is a great way to utilise leftover cooked chicken and vegetables.
What is your favourite addition?

Prep time: 10 minutes

 

• Cook time: 15 minutes

Yield: 4

Ingredients

• 1 tablespoon  rice bran or canola oil
• 1 teaspoon sesame oil
• 1 medium sized red onion, finely chopped
• 2 cloves garlic, sliced
• 1 large carrot, diced
• 1 stalk celery, sliced
• 1 litre (4 cups) Campbells™ Real Chicken Stock
• 2cm knob fresh ginger, grated
• 2 teaspoons fish sauce
• 2 teaspoons soy sauce
• 100g dried rice noodles
• 1 large handful shredded cooked chicken
• Small handful coriander leaves to garnish
• ¼ cup crisp shallots/onion to garnish

Method

Heat the oils in a large saucepan over a medium heat and cook the onion, garlic, carrot and celery for 5 minutes. Add the stock plus 2 cups cold water to the pan and bring to the boil. Add the ginger and fish and soy sauces. Simmer for 5-10 minutes until the celery is tender. Add the noodles and chicken to the pan and cook for a few minutes until the noodles are cooked through and the chicken hot. Distribute the soup between 4 bowls and serve topped with crisp shallots and coriander leaves.