It's important to me that i use ingredients
that don't require a trip to an exotic food store. And to include recipes that
even an inexperienced or reluctant cook can have a go at this duvet day chicken
noodle soup is real comfort food and is super light, too. As well as adding a
delicious punch, ginger has immune-boosting properties and may help to relieve
arthritis.
Duvet day chicken noodle soup
Supreme comfort eating and good for the
soul, too! The essence of a very good soup is a really good stock, jam-packed
full of flavor. Homemade is best, but a decent liquid chicken stock bought from
the shop works well too.
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4 to
6
Duvet
Day Chicken Noodle Soup
Easy
1.5 liters good-quality chicken stock
1 bunch of spring onions, trimmed, sliced
and separated into white bits and green bits
3 cloves of garlic, peeled and thinly
sliced
1 red chili, deseeded and finely chopped
1 x 2cm piece of fresh ginger, peeled and
sliced into matchsticks
1 cinnamon stick
2 star anise
6 black peppercorns
sea salt flakes
3 skinless, boneless chicken breasts
1 stick of celery, trimmed and sliced into
thin matchsticks
1 carrot, peeled and sliced into
matchsticks
150g quick-cook thin noodles
small bunch of fresh basil leaves
small bunch of fresh mint leaves
1 lime, cut in half
1. Put the chicken stock into a large pan with the spring onion whites,
garlic, chili, ginger, cinnamon, star anise, peppercorns and a good amount of
salt. Bring to a simmer, then carefully slide the chicken breasts in and cover
with a lid. Cook for 12 minutes, then throw in the celery and carrot and cook
for a further 5 minutes. Taste the soup and season as necessary.
2. Remove the chicken, cinnamon stick and star anise from the soup with
a slotted spoon and at the same time put the noodles into the broth and cook,
uncovered, for as long as needed.
3. While the noodles are cooking, flake the chicken into bite-sized
pieces with two forks. Just before the noodles are ready, put the chicken back
Into the broth to heat through and taste the soup again to check if you need
any more seasoning.
4. Rip up half of the basil and mint leaves, stir through the soup with
the spring onion greens and then divide the soup among 4 to 6 bowls. Scatter
the remaining herbs over the top and squeeze a little lime juice over each one
to finish.
