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.
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.
1 x Chicken carcass
6 x black pepper corns
3 x bay leafs
1 x carrot
1 x onion
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)
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.
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.