Recipe for chicken noodle soup
Delicious, Asian-inspired chicken soup with noodles, chili, and spring onions. Use a good, large chicken, preferably free-range or organic. If you want to make a smaller portion or are short on time, you can replace the whole chicken with chicken thighs (drumsticks, thighs, or best of all, whole legs). They are often on sale and do not need to cook as long as a whole chicken. If using chicken thighs, you can boil the meat for 30-40 minutes. Simply follow the rest of the recipe as described.
Ingredients
- 1 Whole Chicken preferably the largest you can find
- 2 pcs. Carrots
- 2 pcs. Onion
- 0.25 pcs. Celery
- 5 pcs. Peppercorns
- Salt
- Pepper
- 1 pcs. Broth chicken or vegetable stock cube
- 1 bunch Scallion - Spring Onions
- 2 pcs. Chili preferably red
- 200 gram noodles rice or egg noodles
- 1 bunch Cilantro fresh
Instructions
Soup
- Start by preparing the chicken. Rinse it thoroughly and remove any fat that may be around the parson's nose. Place it in a large pot, preferably a soup pot, and add water until it covers the chicken. Bring to a boil, and skim off the grayish froth that forms on the surface (easiest with a slotted spoon).
- Peel the soup vegetables, and cut them into large pieces. Add salt, whole peppercorns, and the chopped soup vegetables, and let the chicken simmer for about 1 1/2 hours.
- Let it cool slightly in the broth before removing the chicken and picking the meat from the bones. You need about half of the meat for the soup; the other half can be saved and used in, for example, chicken salad or vol-au-vent. Discard the skin, bones, and the cooked soup vegetables, and strain the broth.
Serving
- Bring the broth to a boil, and if desired, let it simmer down a bit to concentrate the flavor. Season with salt and possibly a stock cube. Add the noodles, and when they are almost done, add half of the chicken meat, sliced spring onions, and chili rings. Optionally, garnish with fresh coriander when serving.
