Chicken noodle soup
Prep 20 mins
Cook 30 mins
The secret to this soup is creating extra chicken flavour by cooking the chicken in a chicken stock. If you like, you can just use the best chicken stock you can find and poach some smaller pieces of chicken in it, which may save you some time.
1 chicken (1.4kg), legs and wings removed and breasts left on the frame
1 litre chicken stock
1 packet fresh thin egg noodles
1 large piece of ginger (about 20gm), cut into julienne
Light soy sauce, to season
Fried garlic and shallots
80ml vegetable oil
3 garlic cloves, thinly sliced on a mandolin
2 green shallots, white parts thinly sliced, green parts reserved and sliced to serve
1. Bring chicken stock and 1 litre water to the boil in a large saucepan or stock pot. Add all chicken pieces and bring back to the boil, then simmer over medium heat for 8 minutes, turn off heat and set aside to cool completely in the liquid (at least 2-3 hours). If not using immediately, remove chicken and shred the meat. Refrigerate the stock and chicken separately.
2. For fried garlic and shallots, heat oil in a small saucepan over medium heat until a garlic slice starts to sizzle when you add it in. Add all the shallots and garlic and stir constantly until golden, then drain through a metal sieve and reserve with oil separately.
3. Cook noodles in boiling water until tender (3-4 minutes), then drain and transfer to warm bowls.
Meanwhile, bring stock to the boil in a saucepan (you may not need all, about 2 cups per person is enough and you can freeze the remaining). Add shredded chicken (again, you can reserve some for another dish like a cabbage salad the next day, or add all) and bring back to a boil. Ladle hot stock over the noodles and serve topped with fried garlic and shallots and soy to season, with fresh ginger added to taste.
Recipe by Lisa Featherby and image by Eatable.