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Serves 4

20 min

A great dish to put together, this spicy soup is up there with the best of comfort food



Centra Olive Oil
2 tbsp
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Centra Onion
1 piece
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Chicken Breast
2 piece
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Egg Noodles
200 g
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1 clove
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Red Chilli
1 piece
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Vegetable Stock
500 millilitre
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to serve
1 piece
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Centra Basil
5 leaves
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Centra Celery
1 stick
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Heat one tablespoon of olive oil in a frying or griddle pan over a medium to high heat.


Cook the chicken breast for about 10 to 15 minutes or until cooked through.


Remove from the pan and set aside.


Finely slice the garlic and onion and fry in a saucepan with one tablespoon of olive oil for three minutes.


Finely slice the red chilli (you can use 1/2 a teaspoon of chilli flakes if you don't have a fresh chilli) and fry for another minute.


Add the vegetable stock and bring to a simmer.


Add the noodles to the stock and simmer for 2 to 3 minutes, or cook according to the packet's instructions.


Meanwhile, peel and very finely slice the carrot and celery into batons. Divide the noodle soup between two bowl.


Top with the finely sliced carrots and celery – leaving them out til this point means that they add a satisfying crunch to the soup.


Finish it off with a few torn leaves of basil

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