Chicken Noodle Broth

This chicken noodle broth recipe is one I've previously shared in my Irish Country Living Column. It's a real favourite of mine, as it merges deliciously fresh ingredients into something tasty and wholesome. It can be prepared and made with little effort and time and it is packed with lots of lovely nutrients. 

Chicken Noodle Broth

1 tbsp olive oil
1 onion, finely diced
1 garlic clove, crushed
1 red chilli, finely sliced
Sea salt & freshly ground black pepper
900ml chicken stock
1tbsp soy sauce
2 chicken breasts, very finely sliced
100g fine egg noodles
150g sweetheart cabbage, finely sliced
Handful coriander leaves, roughly chopped

To Serve
A handful of raw cashew nuts
1 red chilli, thinly sliced
2 scallions, thinly sliced
Coriander leaves


1.    Heat the oil in a large saucepan, over a medium heat. Add the onion. Turn down the heat and cook for a few minutes, until softened. Add the garlic and red chilli, and stir through for about a minute. Season with a little sea salt and a few grinds of black pepper.
2.    Pour in the hot stock and soy sauce. Bring to a boil and simmer for 10 minutes.
3.    While the broth is cooking, place a small frying pan over a medium heat. Add the cashews, and dry-fry them for about five minutes until lightly toasted. Toss occasionally to avoid burning. Transfer to a plate and roughly chop. 
4.    Add the chicken to the saucepan, and bring the broth back to a simmer. Place the lid on top and simmer gently for about 5 minutes.
5.    Add the noodles. Stir well to combine and continue to simmer for 5 minutes, before adding the cabbage and simmering for another minute or two.
6.    Just before you're ready to serve, add a handful of roughly chopped coriander. Stir to combine. Taste and adjust the seasoning, if necessary.
7.    Serve straight away. Ladle into four bowls and top each with a few slices of fresh red chilli and scallion, plus a scattering of cashew nuts and a few coriander leaves. Enjoy.