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Sunday Night Chicken Noodle Soup

by . Featured in HOW TO EAT
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Introduction

There was a time in my life when I had to make myself this every Sunday evening. And then I had to make it in the week, too; though no matter what day I eat it, I always only call it by its Sunday night name. It soothes and bolsters, and can be adapted happily to what’s in your fridge, really. And talking of adaptations, if you don’t have the sake and mirin, you could replace both with with Chinese Xiaoxing wine or a mixture of dry and sweet sherries. Of course, you don’t absolutely have to use alcohol: if your broth is to be booze-free, add a drop or two of lime juice and a little hot sauce to the soy and garlic when you steep the chicken.

For US cup measures, use the toggle at the top of the ingredients list.

There was a time in my life when I had to make myself this every Sunday evening. And then I had to make it in the week, too; though no matter what day I eat it, I always only call it by its Sunday night name. It soothes and bolsters, and can be adapted happily to what’s in your fridge, really. And talking of adaptations, if you don’t have the sake and mirin, you could replace both with with Chinese Xiaoxing wine or a mixture of dry and sweet sherries. Of course, you don’t absolutely have to use alcohol: if your broth is to be booze-free, add a drop or two of lime juice and a little hot sauce to the soy and garlic when you steep the chicken.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Sunday Night Chicken Noodle Soup
Photo by Lis Parsons

Ingredients

Serves: 1-2

Metric Cups
  • 4 tablespoons sake
  • 3 tablespoons mirin
  • 1 tablespoon soy sauce
  • 1 clove garlic (peeled and minced)
  • ¼ teaspoon dried chilli flakes (or use half teaspoon if you like it hotter)
  • 1 skinless and boneless chicken breast
  • 75 - 100 grams noodles
  • packet of choi sum (or any oriental greens)
  • 1 tablespoon flavourless oil plus a few drops of sesame oil
  • 500 - 750 millilitres chicken stock
  • 2 tablespoons chopped fresh coriander
  • ¼ cup sake
  • 3 tablespoons mirin
  • 1 tablespoon soy sauce
  • 1 clove garlic (peeled and minced)
  • ¼ teaspoon red pepper flakes (or use half teaspoon if you like it hotter)
  • 1 skinless and boneless chicken breast
  • 3 - 4 ounces noodles
  • packet of baby bok choy (or any oriental greens)
  • 1 tablespoon flavourless oil plus a few drops of sesame oil
  • 2 - 3 cups chicken broth
  • 2 tablespoons chopped cilantro

Method

  1. Mix the sake, mirin, soy sauce, garlic and dried chilli flakes in a bowl. Cut the chicken into strips, put into the bowl and marinate for about an hour, if possible.
  2. Cook the noodles in salted boiling water according to the packet instructions, throwing in the greens of your choice for the last few minutes, then drain.
  3. Heat up the stock. In another pan pour in the oils and once hot fry the pieces of chicken. When the chicken is nearly cooked pour over the remaining marinade and continue cooking until it’s nearly bubbled away and the chicken is glossy and dark. Arrange the cooked drained noodles and greens in a bowl in which you wish to serve the soup, and then pour over the hot stock. Top with the chicken and sprinkle over the fresh coriander.
  1. Mix the sake, mirin, soy sauce, garlic and red pepper flakes in a bowl. Cut the chicken into strips, put into the bowl and marinate for about an hour, if possible.
  2. Cook the noodles in salted boiling water according to the packet instructions, throwing in the greens of your choice for the last few minutes, then drain.
  3. Heat up the stock. In another pan pour in the oils and once hot fry the pieces of chicken. When the chicken is nearly cooked pour over the remaining marinade and continue cooking until it’s nearly bubbled away and the chicken is glossy and dark. Arrange the cooked drained noodles and greens in a bowl in which you wish to serve the soup, and then pour over the hot stock. Top with the chicken and sprinkle over the cilantro.

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