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Chicken Noodle Soup with vegies

Chicken Noodle Soup

Simple delicious and comforting.There are so many variations on this soup. I have cooked a whole chicken in the stock and so the recipe will feed 6 or you can eat it a few nights in a row. If you dont want to use a whole chicken then just follow the basic concept and poach a breast or some legs in the broth and you will end up with the same effect. I have tried to perfect the process for you so you can balance the flavours. Try a whole chicken first and then vary the recipe. You can use the extra chicken for salads or sandwiches it is delicious in both. Add a can of creamed corn and adjust the seasoning, that's delicious too.
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Cuisine Soup

Ingredients
  

  • 2 litres chicken stock or water
  • 1.2 kg chicken
  • 5 stalks green onion shallots
  • 25 gm ginger grated 1 Tablesp,
  • 2 cloves garlic
  • 60 ml light soy (1/4 cup if available other wise plain old soy sauce)*

To finish

  • 100 gm carrot shredded or julienned
  • 85 gm 5 minute noodles 1 packet
  • 1 cup beansprouts
  • 1 Tablespoon ginger grated
  • 2 stalks green shallots julienned
  • 400 gm chicken shredded from cooked chicken above
  • 1/2 bunch coriander picked
  • 1 teaspoon Sesame oil
  • 1 Tablespoon soy sauce
  • 1 pinch salt

Instructions
 

  • Put the stock and water in a deep pot with the drained and patted dry chicken, 5 stalks of shallots, garlic , 1/4 cup of soy and ginger. Bring this up to the boil, put on the lid and turn to very low and let it simmer gently for 30 minutes, then turn it off and stand with the lid on for 15 minutes.
  • The chicken will be perfectly cooked if it is 1.2kg ( 2.64lb) (if it is bigger it will need a little bit longer or smaller a shorter time). Take the chicken out of the stock. Make the soup immediately or store away at this point for later use
  • To finish : soup measurements for two
  • Put 4 cups of broth into a pot. Bring this to the boil and immediately add 1 Tablespoon soy sauce, julienne carrot, noodles and ginger. Boil gently until the noodles are just done ( about 5 minutes)
  • Add 1 1/2 cups of shredded chicken and the sesame oil. Take off the heat and taste. If you have light soy you will need a little salt added. The darker heavier soys are sometimes saltier please taste.
  • Just before ladling into bowls add bean sprouts, chopped shallots and coriander

Notes

*Some soy sauces are saltier and darker