Chicken Noodle Soup, Making The Best of Everything

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Chicken noodle soup is the mother of all nourishing and medicinal foods.  Good for a cold as well as the soul.  Jewish penicillin.

The picture below popped on my Facebook news feed.  I’m not sure where (oops) but I saved the image and thought I’d ‘borrow’ it for this post. Thank you kind Facebook people.

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I once worked near a fantastic Jewish Deli that made the most amazing chicken noodle soup I have ever tasted.  Whilst this recipe is not an exact replica of that fantastic soup (they guarded knowledge of the exact ingredients) it is a very best effort and dare I say it (?!) a pretty damn good one.

The secret to this soup is the chicken stock.

Now here I must confess I did not make the chicken stock… this time.

To date, the thought of boiling a chicken carcass has brought out the inner girlie girl in me. But no more.

The  perfectly balanced flavours of this soup and the instant feel good ‘hmm’ of proper chicken soup reminded how beautiful a soup can be.  I won’t be hesitating over a few chicken bones again.

The tastes are sublime and you do feel totally rejuvenated for eating it.  So I was quite flabbergasted it was something that came from such simple ingredients.

I often find life is about the simple things. Not moaning about starting to make chicken stock when our guests are still here (oops again).  I would have chucked out the chicken carcass.  I would have missed out.

But with a few simple ingredients and not very much effort just a change of perspective I created something wonderful, with a little (OK a lot) of help from the kind person who made the stock and ignored my whinging. Thank you.

INGREDIENTS

Chicken Stock

1 x Chicken carcass

6 x black pepper corns

3 x bay leafs

1 x carrot

1 x onion

Soup

left over chicken meat cut in to small strips

1 x onion diced

2 x carrots cut very finely width wise (circular)

1 x clove of garlic minced or grated

400ml of water

3 x teaspoons of minced ginger (fresh or from a jar)

2 x table spoons of finely chopped parsley (fresh or frozen)

1 x table spoon of runny honey

200g rice noodles – gluten free (I use Eskal)

TO COOK

Chicken Stock

1. add the chicken carcuss to a large pan and cover in water add the pepper corns, bay leaf, carrot and onion and bring to the boil and simmer for at least two hours ideally 3 to 4.

2. skim the scummy stuff that rises to the top of the stock as you go along.

3. strain through a fine sieve then use, refrigerate or freeze.

Chicken Soup

1. soften the diced onion and carrot slowly by frying in oil

2. add the onion, carrot, garlic, ginger, parsley and honey to the chicken stock and add the water (400ml)

3. bring to the boil and simmer for 10 or so mins

4. Cook the rice noodles as per the packet instructions. Stir in before serving.

Enjoy!

fullstoptA2

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6 Responses to “Chicken Noodle Soup, Making The Best of Everything”

  1. Cheesy Biscuit

    It’s so worth it, boiling up the carcass for stock. Sometimes I cut out the middle man, so to speak, fry up the onion & carrot, then throw in kidney beans, cherry tomatoes, a bit of chilli, etc with the carcass et voila – soup (you just have to carefully sift out any small bones after you’ve discarded the cascass)

    Reply
  2. garden98110

    This is a good recipe. Thank you. It is clearly and simply written. In a linear manner, so those of us with difficulty managing sequences can grab a hold, and if we lose our place, the steps are clearly marked again. Your tone is encouraging, like a Bubby teaching you to try it, even against your sensibilities. Altogether, with stories and pictures and encouragement, very well done. There is nothing like a bowl of good chicken soup after a winter morning in the Garden – The Healing Garden gardener

    Reply

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