Quick Ginger Chicken Noodle Soup
30 min
Poultry
47590
For 2 Portions
250 g
chicken breast (boneless, skinless)
60 g
egg noodle, medium
10 g
ginger
7 g
cilantro, fresh
2
carrot
1 2/3
fennel
800 ml
chicken broth
2 tbsp
canola oil
1/2 tsp
chili flake
pepper
salt
1. All set?
2. Peel carrot, halve lengthwise, and cut into slices.
3. Wash and halve fennel bulb. Cut out core and slice fennel.