1 chicken breast, diced into small pieces
1 carrot, cut into small sticks
A few handfuls of spinach leaves, shredded
2-3 cloves of garlic, crushed
half an onion, finely chopped
750ml chicken stock
250ml veg stock
1/2 teaspoon of ground ginger
Fine egg noodles.
Fry the onion and garlic in a bit of oil or butter, add the diced chicken, carrots and ground ginger. Cook for a few more minutes, moving it all around occasionally. Add the stock and bring to the boil. Turn down to a lowish-moderate heat and simmer (a kind of vigorous simmer, I guess) for around 20 minutes.
Add the noodles and spinach, bring to the boil for another few minutes until the noodles are cooked and the spinach is nicely wilted. Serve it up and get stuck in.
A little bit of soy sauce, diced chilli, black pepper, different kinds of vegetables and any number of other bits and pieces can be added to it to change it up a bit, too!
If you want to make it stretch over days, just take out individual servings of the broth as and when you want it, boiling up each portion and adding the spinach and noodles.
It also goes well as just a broth soup with some bread and the chicken can be substituted for turkey.