It’s the first day of 2016 and as I have a cold, there was only one possibility for lunch – chicken noodle soup.  Here’s how it was made:

Serves 4:

25g butter
1 onion, chopped
a red or green chilli, finely chopped
a thumb-sized piece of ginger, grated
250g cooked chicken, shredded
350ml chicken stock
quarter of a cabbage finely shredded
coriander, chopped

Melt the butter in a large pan and when softened, add the onion,
chilli and ginger. Fry gently for about 10 minutes.
Add the chicken and stock, with some water, and bring the mixture
to the boil.
Add the cabbage and season with salt and pepper.
Simmer for 10 minutes.
Meanwhile, cook the noodles in a separate pan (I used 1 slab of
Sharwood’s medium noodles for two of us).
Add the coriander to the soup.

Put some noodles into the bottom of each soup bowl and ladle
the chicken soup on top.

Happy cooking!