2 litres chicken stock
1 kg chicken mince (I use half breast and half thigh)
6 spring onions roughly sliced on the diagonal
2 cloves garlic crushed
¼ small cabbage, shredded
Bring stock to the boil in a medium saucepan. Add chicken mince and garlic and stir to break up mince. Cook about 5 – 10minutes. Add celery, broccoli stalks, cabbage and citric acid and simmer for 2 minutes. Add remaining vegetables (except sprouts and spring onions) and simmer for 2 – 5 minutes until vegies are just tender then season totaste with salt. Whilst soup is simmering, prepare noodles according to packet directions, then drain and rinse under cold water to stop them sticking together. Place a good handful of noodles in each bowl along with some spring onions, mung bean sprouts and cashews then pour over soup. Garnish with chopped fresh parsley if desired. This recipe feeds at least 4. I usually get 2 serves of left overs as well….perfect for lunch the next day.