Fresh Chicken Noodle Soup

Seriously easy, seriously nutritious, and seriously fast way to get your chicken soup fix. 


I've used a whole chicken, skinned, jointed and breasts removed. I find this is the most cost effective way to make this soup, plus boiling all the bones means that all that goodness is added to the broth. I don't bother using the chicken breast meat in this soup, as it can get tough when poached, and is far more valuable to use for another meal - like my tasty chicken Hawaiian Chicken Burgers, or Chicken Burrito Bowl with Mango Salsa for example. 


Also, DO NOT throw the skin away... I never like wasting anything! Check out this tasty way to make the most of it...  

What to do with #leftover #chicken skin? Salt and bake on a tray at 180•C for 20-30 mins till golden and crispy. Drain on paper towels and devour.... Reserve the fat in a container in the fridge for next time you're roasting potatoes #chickenskin #lard #chickenfriedpotatoes #naughtytreats #youknowyouwantsome

A photo posted by Stef Parker (@sparkmypantry) on Aug 13, 2016 at 11:22pm PDT

Make sure you drain off the fat before it cools. Store in a glass container in the fridge to use the next time you are roasting potatoes. Plus the chicken crackle makes a tasty snack while the soup simmers. 

Ingredients (serves 4): 
Soup 

• 4 cloves garlic 
• 1/4 c sliced fresh ginger
• 1 tsp chilli flakes
• 1/2 tsp each of salt and pepper
• bunch of coriander - wash and pick the leaves off. Set them aside and use the roots and stalks in the soup
• 1 whole free range chicken, jointed, skin and breast meat removed. 
• 300 grams dried egg noodles 

For the bowls

• 2 spring onions, finely sliced
• 1/4 cabbage, finely shredded
• 6 mushrooms, finely sliced or quartered
• 2 carrots, grated or julienned
• coriander leaves

Joint the chicken, and remove the skin and breast meat. 

Simmer all of the soup ingredients - except the noodles - in a large soup pot for 20 minutes, till the meat is cooked through. 

Meanwhile shred the cabbage - a food processor works well here - grate the carrots, slice the mushrooms and spring onion. Divide the vegetables and coriander leaves, among four large soup bowls. Set aside. 

Remove the chicken - bones and all - from the soup pot, and set aside till cool enough to handle. Now add the noodles and continue boiling for 3 - 10 minutes (according to the packet directions). 

Remove the meat from the chicken bones and divide among the serving bowls. Use tongs to serve the noodles on top, then ladle the boiling broth over it all. Stir, leave for a few minutes to poach the vegetables, and make it cool enough to eat. Serve with soup spoons and chopsticks.