Chicken Noodle Soup
SERVES
6
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Main
Method
Put the chicken thighs into a deep saucepan with the garlic, ginger and the white part of the scallions.
Add salt and pepper. Cover with water, bring to the boil, reduce the heat and simmer uncovered until the chicken is tender and fully cooked through, 35-40 minutes approx. depending on the type of chicken you use (could be less if it is an intensively reared chicken).
Meanwhile, whisk the vinegar, soy sauce, sesame oil and as much doubanjiang or chilli oil as you fancy together in a little bowl. Keep aside until later to top the soup.
When the chicken is tender, remove from the pot, add the noodles and carrot julienne to the broth and cook until the noodles are al dente.
Meanwhile, tear the skin off the thighs and remove the meat from the bones. Cut the chicken into small bite sized pieces. When the noodles are cooked, return the chicken to the pot of hot broth. Stir gently, taste, and tweak the seasoning if necessary.
Divide the hot broth between 6 or 8 bowls, scatter each with sliced green scallions and spoon a generous tablespoon of perky oil over the top. Serve the remainder separately in case anyone wants a little more. Eat with a spoon and chopsticks.
Note: I added the chicken skin to a stock pot, cracked the thigh bones with the back of my chopping knife and added them too for extra flavour and collagen. Otherwise add them to your ‘Stock Bits’ box in the freezer for another time.
Ingredients
1.5kg of chicken thighs (use free-range and organic for best flavour)
3 Irish garlic cloves, thinly sliced
1 x 7.5cm piece of ginger (75g approx.), peeled and finely chopped
1 large bunch of scallions, about 225g, thinly sliced
4 tsp of pure salt, (sounds a lot but you’ll need it…)
lots of freshly ground pepper
2.4 litres of water or light chicken stock
225g noodles, could be curly or Ramen style noodles or even tagliatelle
250g carrot
Topping
50ml Chinese black rice vinegar
50ml soy sauce
½ - 2 tbsp of toasted sesame oil
Doubanjiang or chilli oil to taste
Method
Put the chicken thighs into a deep saucepan with the garlic, ginger and the white part of the scallions.
Add salt and pepper. Cover with water, bring to the boil, reduce the heat and simmer uncovered until the chicken is tender and fully cooked through, 35-40 minutes approx. depending on the type of chicken you use (could be less if it is an intensively reared chicken).
Meanwhile, whisk the vinegar, soy sauce, sesame oil and as much doubanjiang or chilli oil as you fancy together in a little bowl. Keep aside until later to top the soup.
When the chicken is tender, remove from the pot, add the noodles and carrot julienne to the broth and cook until the noodles are al dente.
Meanwhile, tear the skin off the thighs and remove the meat from the bones. Cut the chicken into small bite sized pieces. When the noodles are cooked, return the chicken to the pot of hot broth. Stir gently, taste, and tweak the seasoning if necessary.
Divide the hot broth between 6 or 8 bowls, scatter each with sliced green scallions and spoon a generous tablespoon of perky oil over the top. Serve the remainder separately in case anyone wants a little more. Eat with a spoon and chopsticks.
Note: I added the chicken skin to a stock pot, cracked the thigh bones with the back of my chopping knife and added them too for extra flavour and collagen. Otherwise add them to your ‘Stock Bits’ box in the freezer for another time.
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