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thread: Olive's Chicken Noodle Soup

  1. #1

    Mar 2004
    Sparta
    12,662

    Olive's Chicken Noodle Soup

    Thanks to Olive for sharing this one with me

    Chicken noodle soup
    INGREDIENTS



    2 teaspoons canola oil
    4 cloves garlic, sliced
    1 tablespoon finely grated fresh ginger
    teaspoon chilli flakes
    2 litres (8 cups) salt-reduced chicken stock
    300g chicken breast fillets, trimmed
    185g rice vermicelli
    1 bunch baby pak choy (baby bok choy), shredded coarsely
    2 medium (240g) carrots, cut into matchsticks
    115g punnet baby corn, sliced diagonally
    1 cup coarsely chopped fresh coriander
    6 green onions (green shallots),
    finely sliced diagonally
    METHOD

    Combine oil, garlic, ginger and chilli in a large saucepan. Stir over medium heat until aromatic.

    Add the stock and chicken breast fillets to the saucepan and bring to a simmer over medium heat. Simmer gently until chicken is just cooked through. Remove chicken from saucepan.

    Bring soup back to the boil; add the noodles and cook until almost tender. Add pak choy, carrots and corn, and simmer for 1-2 minutes or until the pak choy leaves are bright green.

    Meanwhile, shred the chicken.

    Remove the saucepan from the heat; stir in the chicken and coriander. Serve soup topped with the green onions.
    My variations - I make the stock myself - just chuck the leftover bones from a roast in a big pot (wash out any stuffing first) with water and then prep up while it boils. As you prep up throw the scraps in the pot ie garlic peel and ends, the carrot peels and ends, coriander roots, the outer leaves of your spring onions etc.
    I also keep some galangal and kaffir lime leaves in my freezer so I chuck some of that in.
    I'm not a big fan of baby corns so I leave that out but I do love mange tout so I chuck them in and if I don't have bok choy I just use whatever leafy green asian vege I have.

    I serve it with wedges of lemon and because my boys aren't big chilli fans I reduce the chilli flakes and use a chilli sauce on the table.
    I also add a big slosh of fish sauce and have a bottle to add some on the table too.
    Last edited by Phteven; March 14th, 2011 at 03:04 PM.

  2. #2
    Registered User

    Dec 2005
    Melbourne, Vic
    4,338

    mmm, sounds good, I will have to try that one out. Too bad we just had chicken tonight, don't know if Df will be impressed 2 nights in row. Might be my friday night dinner cause thats the night we need something easy.

  3. #3
    BellyBelly Member

    Jun 2009
    In a cottage in a wood
    760

    mmmmmmmmmmmmm

    Wednesday night's dinner is sorted!

  4. #4
    BellyBelly Life Subscriber

    Feb 2006
    melbourne
    11,462

    its really good!

  5. #5
    BellyBelly Member

    May 2009
    SEQLD
    2,308

    Yum! Might give this ago this weekend

  6. #6
    BellyBelly Member

    May 2009
    SEQLD
    2,308

    Couldn't wait to cook this so doing it tonight!

  7. #7

    Mar 2004
    Sparta
    12,662

    BTW it takes me ages to shred the chicken. I take the soup off the heat while I do it because if I tried to do it while the noodles were cooking they would be totally overdone by the time I finished. If you're a fast shredder then maybe you could do it but not if you're a slow shredder like me.

  8. #8
    BellyBelly Member

    May 2009
    SEQLD
    2,308

    Thanks for the tip but I cheated and got a BBQ chook so going to prep it all before hand and chuck it in when DH gets home.

  9. #9
    BellyBelly Life Subscriber

    Feb 2007
    In the jungle.
    4,809

    "Poultry and Game" ????? No wonder i couldn't find this in soups.

  10. #10
    BellyBelly Life Subscriber

    Feb 2006
    melbourne
    11,462


  11. #11
    BellyBelly Member

    Jan 2007
    7,197

    Making this tonight for all us sickies here - can you use chicken thigh do you think??? I prefer it to breast but not sure if it will work!

  12. #12
    BellyBelly Member

    Nov 2006
    Atop the lookout...
    2,777

    Tan, chicken thigh works just fine. It's what I use in soup. I think thigh has more flavour than breast (It is afterall, the 'red meat' of the chooken).

  13. #13
    BellyBelly Member

    Jan 2007
    7,197

    Cool thanks chicky, thought it would be ok, we find it is much more joooshy and tender !

  14. #14
    BellyBelly Member

    Nov 2006
    Atop the lookout...
    2,777

    Jooshy! lol No worries !

  15. #15
    BellyBelly Member

    Jan 2007
    7,197

    Nutha question! Is it ok to make this now for dinner later on or is it best made fresh?!

  16. #16
    BellyBelly Life Subscriber

    Feb 2007
    In the jungle.
    4,809

    I made mine during the day and just chucked in the fresh coriander and bok choy when i was reheating it for dinner.

    Oh and Onyx- The fish sauce is a must. Nice addition!

  17. #17
    BellyBelly Member

    Jan 2007
    7,197

    Ok cool thanks!!

  18. #18
    BellyBelly Member

    Nov 2006
    Atop the lookout...
    2,777

    I was going to say its okay to make now for dinner. Just remember to cool it down fast (divvy up into small containers, then into the fridge) to avoid bacteria.

    Wish I had some chicken to make soup with..... lol

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