Chicken Noodle Soup
A warming chicken noodle soup that is packed with flavor and nutrition.
Every household that makes chicken stock will need a good chicken noodle soup recipe - the comforting, homely soup that warms the bones on a chilly day, or nurses you back to health when you are down with a cold. Here's my version, packed with loads of veggies that add sweetness and oomph to the soup. Add whatever leftover pasta you have, it all gives character (plus, it's fun to eat!).
2 cups basic chicken stock (recipe on the blog!)
1 cup water
100-150 grams dried pasta (broken up into small pieces)
1 roasted chicken leg (de-boned and shredded)
1 large carrot (washed, peeled and diced)
2 sticks celery (washed, peeled and diced)
1/2 medium onion (peeled and sliced)
1 sprig spring onion (washed and sliced on a bias)
1 medium bok choi (washed and cut into large pieces)
1 medium potato (washed, peeled and diced)
salt and pepper (to taste)
Place all ingredients except bok choi, spring onions, and chicken into a large pot and bring to a boil over high heat.
Reduce heat to medium and continue to simmer till all vegetables are tender. Approximately 10-15 minutes.
Once vegetables in stock are tender, add in chicken and bok choi, and bring to a boil to reheat through. Approximately 1-2 minutes.
Remove from heat, season with salt and pepper to taste and serve, garnish with spring onion.
Cut the hard vegetables into smaller sizes for faster cooking.
For the leafy greens, you may wish to keep large pieces for varying texture. They will still cook very quickly.
If the water level drops too low, add a cup of water where necessary. The water level should cover the ingredients by an inch.
If a cleaner taste is desired, skim the foam off the boiling stock every 5 minutes.
Use whatever leftover chicken you have, or even fresh chicken, if you don't have any leftovers. Just be sure to cook the chicken thoroughly and factor in the cooking time!