It is wonderful to know how to make a nourishing chicken soup for winter and this is a simple yet delicious way to make it. If I have a chicken breast I sometimes make a small version for myself – letting the breast poach in a vegetable stock the same way, cooking it for only 10 minutes and allowing it to steep ½ hour as well before shredding. Simply use 1 of each vegetable and spices, and keep the portion of cabbage and noodles down. Recipe provided by Katie Bryant.
Pictured Katie’s Chicken Noodle Soup
2 Carrots, finely diced
3 Celery, finely diced
1 Onion, finely diced
2 garlic cloves, diced
2 Bay leaves
3 Peppercorns
1 whole 1.6 kg Chicken
A handful shredded cabbage (ootional)
1 serve or 2 of Noodles – Ramen, Udon, Vermicelli or Chang’s Long life– whichever you like
Handful chopped parsley or coriander
1 -2 Fresh red chillis- optional
In a large pot – sweat the vegetables in a good glug of light olive oil for 5 minutes – i.e. bring the oil to a sizzle with the vegetables, coat them in the oil, turn the heat down to low and cover with a lid, let sweat for 5 minutes with the lid on.
Add 8 cups of water (or enough to cover the chicken), the bay leaves, peppercorns, salt, and the chicken – bring to the boil then reduce heat and simmer for 1 – 1.5 hrs. Let the chicken steep in this stock for at least ½ hour, it will help the chicken’s flavour and consistency and allow it to be cool enough to handle, to shred the meat back into the soup.
Add cabbage and cook for another 10 minutes.
Add noodles and cook for required time on the packet (usually about 4 mins).
Serve with finely chopped parsley sprinkled on top and some fresh chillis.
Serves 4