CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP

This chicken noodle soup is the first of three broths that use the same base to create different recipes. For a lighter meal and to boost your veg for the day, try it with spiralised courgettes and carrots instead of the egg noodles.

INGREDIENTS

SERVES: 4

1.5 litres fresh chicken stock

15g dried porcini mushrooms

1 star anise

2.5cm piece fresh ginger, thickly sliced

3 garlic cloves, lightly bashed

3 spring onions, white and green parts separated

750g skinless chicken thighs (bone in)

To assemble:

100ml shaoxing wine

2 tbsp soy sauce

1 tbsp oyster sauce

180g fine egg noodles

200g choi sum, cut into 7.5cm lengths

Sea salt and freshly ground white pepper

To serve:

80g bamboo shoots

1 tsp sesame oil

METHOD

1: Pour the stock into a medium saucepan, place over a high heat and add the dried porcini, star anise, ginger, garlic and white spring onions. Add the chicken thighs to the pan, bring to a gentle simmer and cook gently for 25 minutes or until the chicken is tender.

2: Pour the broth through a strainer into a jug, remove the chicken from the strainer and set aside; discard 2. the rest of the contents. Return the broth to the pan and bring back to the boil over a medium-high heat. Allow to reduce for 5 minutes to intensify the flavour.

3: Meanwhile, shred the chicken meat, discarding the bones. Finely shred the green parts of the spring 2. onions and set aside for the garnish.

4: Stir the shaoxing wine, soy and oyster sauces into the broth. Season with a little salt if needed, and white pepper to taste. Add the egg noodles and cook until tender. Lift out the noodles and divide them between warmed bowls.

5: Add the chicken and choi sum to the pan, cook for 2 minutes to warm through and wilt the choi sum 2. then lift out and add to the bowls with the bamboo shoots and green spring onions. Ladle in the broth and drizzle with a little sesame oil to serve.

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INGREDIENTS

SERVES: 4

1.5 litres fresh chicken stock

15g dried porcini mushrooms

1 star anise

2.5cm piece fresh ginger, thickly sliced

3 garlic cloves, lightly bashed

3 spring onions, white and green parts separated

750g skinless chicken thighs (bone in)

To assemble:

100ml shaoxing wine

2 tbsp soy sauce

1 tbsp oyster sauce

180g fine egg noodles

200g choi sum, cut into 7.5cm lengths

Sea salt and freshly ground white pepper

To serve:

80g bamboo shoots

1 tsp sesame oil

METHOD

1: Pour the stock into a medium saucepan, place over a high heat and add the dried porcini, star anise, ginger, garlic and white spring onions. Add the chicken thighs to the pan, bring to a gentle simmer and cook gently for 25 minutes or until the chicken is tender.

2: Pour the broth through a strainer into a jug, remove the chicken from the strainer and set aside; discard 2. the rest of the contents. Return the broth to the pan and bring back to the boil over a medium-high heat. Allow to reduce for 5 minutes to intensify the flavour.

3: Meanwhile, shred the chicken meat, discarding the bones. Finely shred the green parts of the spring 2. onions and set aside for the garnish.

4: Stir the shaoxing wine, soy and oyster sauces into the broth. Season with a little salt if needed, and white pepper to taste. Add the egg noodles and cook until tender. Lift out the noodles and divide them between warmed bowls.

5: Add the chicken and choi sum to the pan, cook for 2 minutes to warm through and wilt the choi sum 2. then lift out and add to the bowls with the bamboo shoots and green spring onions. Ladle in the broth and drizzle with a little sesame oil to serve.

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