Chicken and carrot noodle soup


(For 4 portions)

  • 2 punnets BroccoCress
  • 1500ml chicken stock
  • 160g cooked chicken breast
  • 80g finely sliced shallots
  • 80g finely chopped white onions 
  • 30g curly kale
  • 160g sliced carrots 
  • 1 tbsp soy sauce
  • 20g miso paste 
  • 20g finely sliced ginger 
  • 120g fresh eggs noodles


  • Whisk the miso paste into the chicken stock and bring to simmer. 
  • Add to the simmering stock the sliced shallots, the sliced carrots, the finely chopped onions, curly kale, soya sauce and finely sliced ginger. 
  • Let simmer for 5 minutes. 
  • Shred the chicken breast with a fork and add it to the simmering stock. 
  • Let simmer for 5 minutes and add the eggs noodles, cook for a further 3 minutes. 
  • Take off the heat and fold gently in the soup the freshly cut BroccoCress. 
  • Serve immediately.

Recipe: Franck Pontais

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