Fragrant Chicken Noodle Soup with all the trimmings!
Serves 6
As embarrassing as it is to admit, up until a year ago, I could never make a really good chicken soup…and by that, I mean the properly good kind like my mum makes. And having grown up in an orthodox Jewish family, that’s just about as sinful as you can get!
But finally, at the tender age of 39, I’ve properly nailed it and I can’t wait for you to try it too! This version doesn’t use your typical ‘Jewish Penicillin’ flavours, but it is ever so tasty and full of warming and zingy spices like ginger and lemongrass. The broth is as easy to make as just chucking everything in a giant saucepan and letting it do its thing.
This particular bowl of cosy deliciousness is filled with spelt noodles, sautéed mushrooms & okra, shredded chicken, edamame, spring onions and drizzled with a little chilli oil for an Asian twist on the classic chicken soup. But I also like to freeze the broth on its own as it is very versatile, and you end up using it in all manner of dishes for a real flavour boost.
I have used bone broth as a base for this recipe on account of it being highly nutritious, but you can just swap for regular stock instead if you don’t have any. Bone broth is very restorative and healing for the gut so it’s particularly great to add to your diet if you have any gastrointestinal problems. But not only that, it’s also full of collagen that can help with joint pain and inflammation too.
There may be some ingredients that are a surprising addition to chicken soup, but I think you’ll just have to trust me on this one! Honestly, this recipe is a real game changer and literally bursting with flavour and goodness, so fill your freezer up with it for when you’re in need of some serious TLC.
INGREDIENTS
· 600ml Bone Broth
· 1L Chicken Stock
· 100ml Japanese Rice Wine Vinegar
· 2 tbsp Soy Sauce
· 2 tsp Sugar
· 4 Garlic Cloves
· 4 Lemongrass Stalks – halved lengthwise
· 5-8cm Ginger Root
· 5 Kefir Lime Leaves
· 2 Leeks
· 2 Carrots
· 2 Shallots
· 4 Celery Sticks
· 6 x Chicken Thighs
METHOD
· Slice the ginger – no need to peel.
· Halve the lemongrass lengthwise.
· Peel the garlic cloves.
· Roughly chop the vegetables into big chunks – no need to peel.
· In a large saucepan, add all the ingredients, apart from the chicken thighs.
· Heat on high and bring to a boil, then reduce the heat and simmer for 15 minutes.
· Add the chicken thighs and bring back to the boil.
· Reduce the heat, cover with a lid and poach the chicken until fully cooked through.
· NOTE: If the thighs are fillets, this should take approximately 15 or so minutes. If they are boned, it should take around 30 minutes, but be sure to check they are fully cooked!
· Once the chicken is ready, remove from the heat and allow to cool.
· Shred the chicken off the bone and remove all the vegetables and spices from the stock.
· Either freeze the soup with the shredded chicken or sauté some vegetables and boil some noodles for the most delicious Asian inspired noodle bowl.
SERVING SUGGESTIONS
· Noodles – I used Biona’s Spelt Buckwheat Noodles
· Sauteed veggies like mushrooms, okra and tenderstem broccoli work very well.
· Sliced radishes
· Sweetcorn
· Edamame
· Sliced Spring Onion
· Topped off with a drizzle of chilli or toasted sesame oil