PREP TIME: 10min
COOK TIME: 50min SERVES: 6
500g chicken breast
450g Hokkien noodles
1 litre water
1 large white onion
2 large carrots, roughly chopped
2 garlic cloves
1 large celery stick
½ cup parsley, finely chopped
2 chicken stock cubes
½ cup lemon juice
2 tsp salt
½ tsp pepper
Step 1: Place 1 litre of water and 2 chicken stock cubes in a large saucepan.
Step 2: Peel the white onion and garlic cloves and add to the water whole.
Step 3: Add the washed celery stick, whole.
Step 4: Roughly chop the parsley and carrots and add to the saucepan.
Step 5: Add the salt and pepper and then on medium heat, bring the ingredients to the boil.
Step 6: Once boiled, set the heat to low and add the chicken breast. Simmer for 40 minutes, stirring occasionally.
Step 7: After 40 minutes, remove saucepan from heat and discard the onion and celery from the saucepan.
Step 8: With two forks shred the chicken in the saucepan. Add the lemon juice and place saucepan back on low heat to simmer for another 10 minutes.
Step 9: Meanwhile, in a smaller saucepan, cook the Hokkien noodles according to packet instructions.
Step 10: Drain noodles and add to soup pot.
Step 11: Ladle noodles and soup together into soup bowls and serve.