12 October 2013

Chicken Noodle Soup

My sister-in-law came to supper last week. I had chicken thighs that needed using and I've only every seen her eat soup - so soup it was. You probably don't need a recipe for this but sometimes I find a recipe a reassuring starting point so here's my incredibly easy recipe for chicken noodle soup - adapt at will.

Chicken Noodle Soup

Serves 4

1 litre good chicken stock
450ml stock cube stock
6 chicken thigh fillets roasted (or leftover roast chicken equivalent), torn into pieces
Oyster or shitake mushrooms
Straight-to-wok Udon noodles
2 tsp soy sauce
1 tsp brown sugar
1 tsp fresh ginger, grated
star anise
3 baby pak choi, torn into strips and washed

1. Pour the good chicken stock into a large saucepan and gently heat through for about 15 minutes adding the star anise, ginger, soy sauce and sugar.

2. While the stock is heating up, tea the mushrooms into strips, melt some butter in a small frying pan and gently fry the mushroom until golden. Then remove from the heat and put to one side.

3. When the stock is hot add the strips of  chicken, mushroom and pak choi and the noodles.

4. Add stock cube stock to taste (I ususally use most of it) and cook for another 5-10 minutes.

5. Serve in bowls and sprinkle with coriander.

There are sugarsnap peas in this soup.... I wouldn't bother next time


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