This simple chicken noodle soup recipe is an easy, low fat, winter meal that can be prepared while the kids are at school and even divided into portions and frozen for quick meals. Just be sure to freeze the chicken and stock only. It’s best to add the noodles and fresh leafy veggies just before serving.
- 1 x 1.7 -2 kg whole free range chicken, organic if possible
- 2-3 carrots -peeled and cut into chunks
- 2 celery sticks chopped in chunks
- 2 onions halved
- 10 pepper corns
- 3 bay leaves (fresh if possible)
- thyme (fresh) – small bunch
- 2-3 whole garlic cloves – peeled
- fresh ginger (inch piece thick)
- sea salt
- Asian veggies of your choice (I add fresh shitake mushrooms, bok choy, wombok, Chinese broccoli)
- Organic soba noodles
- Make the stock – skin chicken and cut in half through the breast bone (it will cook quicker!). Throw in large stock pot with whole garlic cloves, ginger, celery, carrots, peppercorns, onions and herbs. Cover with cold water ensuring chicken is submerged, add salt; slowly bring up to boil then immediately lower to simmer and cook very gently until chicken is cooked through. Remove chicken and skim surface off any excess fat.
- De-bone the chicken and shred into bits, it should come away from the bone and be very tender and juicy then strain the broth removing everything and return to the pot. Throw the carrots back in and add the fresh veggies. Meanwhile cook the noodles in a separate pot, drain and rinse. Don’t over cook the noodles or it will turn into clag! The noodles cook within 3-4 mins.
- Once the veggies are cooked, fill your bowls with some noodles, ladle over broth and veggies and top with the shredded chicken. Serve with fresh coriander, red or green chilies (seeded and chopped) and chives. Fresh bamboo shoots are great too!
Variation: Once the stock has been strained, return it to the pot and add 1/2 cup of Shao Hsing wine, few splashes of Tamari, and palm sugar to taste.