Freezing Sunday Night Chicken Noodle Soup

Our answer

Nigella's Sunday Night Chicken Noodle Soup (from HOW TO EAT) is an Asian-inspired soup that is quick to make and soothing to eat. The recipe makes 1-2 portions and is best when freshly made as the noodles can become rather soft on reheating, particularly if the soup has been frozen and thawed. If you have leftovers they will keep in the fridge for up to 3 days or can be frozen in an airtight container for up to 3 months. Defrost overnight in the fridge. Reheat in a saucepan over a medium heat, stirring occasionally and adding extra stock if necessary, until piping hot.

As the soup has an Asian orientation we would suggest using medium egg noodles (chow mein noodles) and the recipe uses dried noodles. If you use fresh noodles you may need to increase the quantity slightly and cook following the instructions on the packaging. But it is supposed to be a stress-free dish so you could use other thinnish noodles such as thin egg noodles, spaghettini, spaghetti or linguine, just adjust the cooking time of the noodles accordingly.