13th March is National Spicy chicken noodle soup Day

This one is a nice change with a little bit of spice in it

Ready in 40 mins Serves 4, costs under £4.00 Cooks in 30 min

Ingredients

1.75 Pint Water (1L)

1 Reduced Salt Stock Cube (Vegetable or Chicken) (7g)

2 Carrots, medium sized (160g)

4 Spring Onions (40g)

2 Teaspoons Soy Sauce, reduced salt (10g)

1 Teaspoon Ground Ginger (3g)

1 Garlic Clove (3g)

Chilli Flakes, to taste

2 Skinless and Boneless Chicken Thighs (200g)

½ Head Broccoli, separated into small florets (85g)

10 Button Mushrooms (100g)

½ Bag Rice Noodles (175g

Method

1. Make the stock by dissolving the stock cube in 1 litre of boiling water

2. Wash, peel and grate the carrots. If you don't have a grater, slice the carrots very finely.

3. Wash and slice the spring onions.

4. Wipe the dirt off the mushrooms and slice them.

5. Separate the broccoli into small florets

6. Peel and crush, or finely chop, the garlic

7. Add the stock, chicken thighs, soy sauce, ginger and garlic to a large saucepan, and simmer for 10­ to 15 minutes until the chicken is cooked.

8. Remove the chicken thighs from the pan and chop into bite size pieces

9. Add the carrots, broccoli, spring onions and mushrooms to the pan and cook for 5­ to 10 minutes

10. Add the noodles to the pan and cook for a further 2­3 minutes. 11. Return the chicken to pan and serve hot.