Chicken noodle soup for me is in the same family as a cup of tea and a cuddle… they cure everything and anything. A looming cold and a grey rainy day makes the perfect equation to get a pot of chicken noodle soup on the boil.
Whenever I’ve made chicken noodle soup in the past, I’ve incorporated the onion, leeks, carrots and celery used to flavour the broth into the dish, but wanting a cleaner looking soup, I decided to discard the vegetables after making the broth.
It’s one of those wonderful dishes you can tailor to suit your mood as well. You can add leafy greens, soba or vermicelli noodles or even crack an egg into the soup for a little extra protein hit.
Chicken Noodle Soup
1 whole chicken, quartered (you can do this yourself or get your butcher to break it down for you)
1/2 carrot, roughly chopped
1/2 onion, roughly chopped
1/2 stick celery, roughly chopped
1/4 leek, roughly chopped
2 cloves garlic
2 bay leaves
1 teaspoon whole pepper corns
1/2 bunch of cilantro
green or red chillies, roughly chopped
If using a whole chicken, quartered it, reserve wings, legs and all bones for the stock and set chicken breasts and tenders aside until ready to use. If purchasing chicken from a butcher, you can get a mixture of legs and wings, or just one for the stock and 2 chicken breasts for the meat in the soup.
Heat a large pan with a neutral oil, add chicken bones and brown thoroughly. Add vegetables and continue to brown.
Add enough water to cover the bones, add bay leaves, garlic and peppercorns and bring to the boil. Reduce to a simmer and cook for 30 minutes, skimming as needed.
Strain the broth, discard the vegetables (these can be kept, mashed and used in vegetable burger or lentil patties) and transfer stock back into the pot and season to taste.
Return stock to a boil and add the chicken breast. Poach until just cooked (about 10-15 minutes depending on size of the breast). Remove from stock, allow to cool (enough to handle) and shred breast into pieces and set aside.
Pre-cook your choice of noodle, vermicelli, soba or udon, drain and set aside.
Roughly chop the chilli, coriander and bok choy. The bok choy can be blanched in the stock, or added in the bowl raw, its up to you.
In a bowl, place noodles, bok choy, top with chicken, chilli and coriander. Pour over the stock.