Chicken Noodle Soup

Serves 8

• 2 tbsp sesame oil
• ½ tsp turmeric
• 2 tsp fresh ginger, grated
• 2 tsp chilli paste
• 450g cooked chicken, chopped
• 1 litre chicken stock
• 2 tsp sugar
• 4 tbsp soy sauce
• 125g celery, finely chopped
• 85g noodles, cooked
• 50g spinach, finely chopped

Garnish:

• 50g spring onions, finely sliced

1. Heat the oil in a large AGA saucepan on the simmering plate and cook the turmeric, ginger and chilli paste for a few minutes until fragrant. Stir in the chicken, stock, sugar, soy sauce and celery. Then bring to the boil on the boiling plate.
2. Add the noodles, bring back to the boil and move to the simmering plate, cooking for a further 3 minutes. Stir in the spinach, return to the boil and remove from the heat.
3. Serve immediately garnished with the spring onions.