chicken noodle broth
How to make chicken noodle broth recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
4 skinless chicken thighs, about 350 g (11½ oz) total weight
1.2 litres (2 pints) chicken or vegetable stock
2 tablespoons vegetable oil
1 red pepper, cored, deseeded and sliced
4 spring onions, cut into 1.5 cm (¾ inch) lengths
1 tablespoon peeled and chopped fresh root ginger
200 g (7 oz) button mushrooms, sliced
250 g (8 oz) dried medium egg noodles
1–2 tablespoons dark soy sauce
2 tablespoons chopped fresh coriander
Method:
Place the chicken thighs in a saucepan and pour over the stock. Bring to the boil, then reduce the heat and simmer gently for about 20 minutes or until the chicken is cooked through.
Meanwhile, heat the oil in a large saucepan or wok, add the red pepper and spring onions and cook for 4–5 minutes. Add the ginger and mushrooms and cook gently for a further 4–5 minutes until softened and golden.
Use a slotted spoon to remove the chicken thighs from the stock and set aside to cool slightly. Add the noodles to the stock, turn off the heat, cover and set aside for 4–5 minutes until just tender. Add the cooked vegetables and season to taste with the soy sauce.
Once the chicken thighs are cool enough to handle, remove and discard the bones, then shred the meat and return to the soup. Ladle the soup and noodles into 4 large bowls. Scatter with the chopped coriander and serve immediately.
For chicken noodle salad:
Cook 250 g (8 oz) medium dried egg noodles according to the packet instructions. Cool under cold running water. Meanwhile, slice 1 red pepper, 4 spring onions and 200 g (7 oz) button mushrooms.
Combine 4 tablespoons vegetable oil, 2 teaspoons sesame oil, 2 tablespoons light soy sauce and 2 teaspoons minced ginger (from a jar). Toss the noodles with 400 g (13 oz) shredded ready-cooked chicken breasts, the vegetables and dressing, then serve immediately, scattered with 2 tablespoons chopped fresh coriander. Total cooking time 10 minutes.
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