So I wanted something for dinner that was healthy, light and refreshing. Chicken Noodle Soup was the first thing that came to mind. It was cold, frosty and icy outside (this was before the snow on Monday night). This was a lovely comforting, slightly spicy from the chilli, gingery warming soup. It would be the perfect remedy if you have the dreaded lurgey!
Healthy, Warming, Soothing, Amazing Chicken Noodle Soup
700ml Chicken Stock (see below)
1 Chicken Breast, skinless and boneless.
1 Garlic clove, finely chopped
Ginger, thumb sized piece peeled and chopped
60g Fine Egg Noodles, cooked
2 Chestnut Mushrooms, finely sliced
15 Sugar Snap Peas, halved lengthways
2 tbsp Sweetcorn, canned or frozen
1 Spring Onion, shredded
1 Red Chilli, deseeded and finely sliced
small Basil leaves
:: Place stock into a saucepan and bring to the boil. Reduce to a gentle simmer and add the garlic, ginger and chicken breast. Cover and leave for 20mins until the chicken is cooked.
:: Remove chicken and shred with two forks. Return the chicken to the saucepan with the noodles, mushrooms, sugar snap peas and Sweetcorn. Allow to simmer for a further 3-4mins.
:: Serve with spring onion, chilli and basil leaves sprinkled on top.
Chicken Stock –adapted from Gordon Ramsay’s Healthy Appetite
I have used and tried various different chicken stock recipes over the years, and have tendered to favour Gary Rhodes. So I was some what dubious to try this one, because I haven’t been able to find one that rivals
I have adapted the recipe slightly, by instead of using raw chicken bones, roasting chicken wings first.
Makes approx 700ml
5 Chicken Wings
2 tbsp Olive Oil
1 Carrot, peeled and chopped
1 Onion, peeled and chopped
2 Celery Sticks, chopped
1 Leek, washed and sliced
1 Bay Leaf
1 Thyme Sprig
2 Garlic Cloves, peeled
2 tbsp Tomato Puree
2 tbsp Flour, plain
Sea Salt and Black Pepper
:: Preheat the oven to Gas Mark 7 / 220 degrees. Break the chicken wings open and using a large knife, make large cuts right through into the bones. This will help the flavour come out more. Place in a roasting tray with a drizzle of oil, and a light seasoning of salt and paper. Make sure the chicken is all coated and place in the oven for 20mins, or until the chicken is golden brown.
:: Heat the Olive Oil in a large saucepan over a medium heat, and add the carrot, onion, celery, celery leaves, leek, bay leaf, thyme and garlic. Stir occasionally until the vegetables are golden.
:: When you remove the chicken from the oven, lightly crush the chicken wings with a potato masher – this will help even more flavour come out. Add the tomato puree and flour to the vegetables and cook for a further minute, then add the chicken wings.
:: Add the water, stir and bring to the boil. Skim off any scum that comes to the surface. If you have any chicken bits and juices in the roasting pan, place on the hob on the heat. Once hot add a little water (or even wine – I’m trying that next time) and deglaze the pan, scraping up everything with a wooden spoon. Then add to the saucepan. Leave the stock on a gentle simmer uncovered for 1 hour.
:: Let the stock stand for 5 minutes, and then pass through a fine sieve and leave to cool. Once cooled, skim off any fat that may have risen to the top. Store in the fridge and use within 5 days, or freeze in handy sized portions.