Instant Chicken Noodle Soup

The difference between this and a packet instant noodle is batch-cooked chicken and low-sodium stock. It takes 8 minutes, uses pre-cooked chicken from the fridge, and tastes like proper food — not a diet meal. This is the emergency dinner for busy evenings.

Ingredients

• 120g pre-cooked chicken breast, shredded
• 1 nest of medium egg noodles (approx. 60g dry)
• 400ml low-sodium chicken stock
• 1 tsp low-sodium soy sauce
• 1 tsp fresh ginger, grated (or ¼ tsp ground ginger)
• 1 clove garlic, minced
• 1 spring onion, sliced
• Handful of spinach or bok choy
• Chilli flakes to taste

Method

1. Bring the chicken stock to the boil in a small saucepan.
2. Add the garlic, ginger, and soy sauce.
3. Add the noodle nest. Cook for 3–4 minutes until tender.
4. Add the spinach and shredded chicken. Simmer for 1 minute until heated through.
5. Pour into a bowl. Top with spring onion and chilli flakes.

Nutrition Notes

This meal provides 34g of protein in 8 minutes using pre-existing meal prep. The noodles provide fast-release carbohydrates, and the stock contributes electrolytes — useful post-workout or on a day where hydration has been poor.