Chicken Noodle Soup

Ingredients

2 chicken breasts, cut into small strips

1 large onion, finely chopped

2 cloves garlic, peeled and crushed

A little olive oil + 1tsp roasted sesame oil

2 green chillies, de-seeded and finely chopped

120g dried medium noodles

2 litres Chicken stock, cubes are fine

3 spring onions, finely chopped

Method

Heat the olive oil and sesame oil in a heavy based saucepan, add the onion and cook gently to soften for about 5 minutes. Add the chicken strips and stir fry for 2 minutes. Add the garlic and chilli, stir well and cook for a further 2 minutes.

Pour in the chicken stock and bring to the boil, simmer, with a lid on for 15 minutes. Add the noodles and spring onions, cook for 5-7 minutes until they are tender.

Serve in warmed bowls with strips of warm toasted seeded bread.