Winter Recipe – Chicken Noodle Soup
Gosh I’ve made this so many times recently I could probably do it with my eyes closed. This Chicken Noodle soup Recipe is easy, but it can be lengthy, it is really worth it though so read on.
This recipe works on the basis that you’ve had a roast chicken the night, or a couple of days previously. I’m talking about the crucial ingredient of this soup- a chicken carcass.
So these chicken bones might have a bit of chicken still on them but not loads. Most was eaten during the roast dinner, or the following day on your sandwiches for lunch.
What else will you need for this chicken noodle soup recipe?
- Garlic- crushed
- Ginger- minced
- Soy sauce
- Some small shaped pasta or noodles
- The chicken carcass
- Black pepper
- A large pot with lid- I use a cast iron one
- A sieve
- A large bowl
The first step, which is the one that takes the longest is to boil your bones.
Place the whole carcass into the pot and cover with water. Bring to the boil for 5-10 minutes then turn it down so its just at a simmer, cover with the lid.
Now usually I’ll be at home so can set this up in the morning and have it on for most of the day, say 4-6 hours. This bone broth forms the basis of flavour for the soup. Much has been wrote recently about how good bone broth is for you and the longer you can cook the bones for, the better.
I’d recommend opening a window whilst you do this, as it has a very particular smell about it, that you probably don’t want all over the house.
I’m not included any photos of the making of this soup, as really its not that pretty, so I hope my words are enough explanation!
Switch the heat of and let it cool for a bit, this is purely a safety thing as you don’t want to be scalded by hot soup.
Get your large bowl and place the sieve so it rest on the edge, then very carefully and slowly pour the contents of your pot into the bowl through the sieve.
So you’ve now a bowl full of broth and a sieve full of chicken bones and meat. Pour the broth back into the pan and now you need to get messy, you need to get as much meat away from the bones as possible. It will fall off the bones easily, but can just be a bit messy to do. It helps if you don’t have the postman arriving at that moment or a child who needs attending too…
Throw the chicken you get off the carcass into the broth, feeling with your fingers for small bones as we don’t need any of those in our actual soup.
Then add about two or three cloves of chopped garlic and a heaped teaspoon of minced ginger… FYI I have been known to use the lazy versions of these which come in jars… Just as tasty.
Bring to the boil and add 2 tablespoons of soy sauce and about three handfuls of noodles, when your pasta or noodles are cooked the soup is ready.
Add black pepper and serve with crusty bread.
You’ll notice my measurements for this aren’t exact, feel free to add more or less as you see fit. This soup works well with added sweetcorn, spring onion and/or carrot… so do improvise.