Chicken Noodle Soup

Piping hot fragrant chicken noodle soup always makes me feel revived on a cold winter’s evening.

This ultra satisfying chicken noodle soup is packed with fragrant ginger and garlic and scattered with fresh green herbs. There is nothing heartier than homemade chicken noodle soup if you are feeling under the weather. This chicken noodle soup recipe is packed with ginger and garlic for an extra anti-inflammatory and anti-bacterial boost. 

Chicken soup is eaten in many cultures across the world for its medicinal properties. This chicken noodle soup is Chinese in style but uses readily available ingredients. 

This delicious chicken noodle soup recipe is so easy and satisfying. Do not be intimidated by boiling a whole chicken. Once you get the hang of it you will never look back. If you really cannot bear a whole chicken then just use chicken thighs.

On a busy weeknight, I often defrost some of my super-collagen chicken broth, simmer it with some ginger slices and carrots for 15 minutes, and then add some shredded cooked chicken, vegetables and vegetables.

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Chicken Noodle Soup

Yield: 4

Author: Dee Kirk

This ultra satisfying chicken noodle soup is packed with fragrant ginger and garlic and scattered with fresh green herbs.

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Ingredients

• 1 whole chicken or (4 chicken legs and wings with skin)
• 1 large thumb of garlic, peeled and sliced
• 4 carrots, peeled
• 4 cloves of garlic, peeled1 stalk of celery
• 2 bay leaves
• Salt and Pepper
• 4 portions of noodles
• Half a head of Chinese cabbage, finely shredded
• 2 green onions, finely sliced
• Coriander leaves (Cilantro), chopped
• Dill, choppedOptional
• Soy sauce
• Chili peppers, sliced or spicy sauce.

Instructions

1. Place the whole chicken (or the legs and wings) in a large pot of water with the ginger, carrots, garlic, bay, 2 teaspoon of salt and some pepper. Bring to the boil and remove and residue or scum that form on top.
2. Remove the meat from the chicken bones once it hits about 65C or 150F - this will prevent it from drying out, especially as it will continue to cook once shredded into the soup. . If I am using a whole chicken, I remove the breasts first and then the legs about 10 minutes later.
3. Shred the chicken using a knife and fork. Cover the meat with aluminium foil to keep warm and set aside - splash a bit of the liquid over it to further prevent it from drying out.
4. Cook the noodles according to packet instructions.
5. Fish out the carrots from the soup and chop into bite sized rounds.
6. Assemble your chicken noodle soup bowls with
7. 1 portion noodles
8. Shredded chicken
9. Chopped carrots
10. Shredded cabbage
11. Green onions
12. Chopped herbs
13. Serve piping hot with soy sauce and chili if desired.

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