Succulent chicken, ginger, chili, noodles and vegetables all combined make a delicious and simple soup that is perfect for the autumn and winter.
It is that time of the year when lots of us are feeling a little under the weather. The temperature is beginning to drop and the evenings are getting darker. And this warming chicken noodle soup is a wonderful remedy to cheer you up and is essential to the healing process when you are not well.
What I particularly like about this meal, apart from how easy it is, is that it is so full of goodness. If you are ill or rundown, the chilli, garlic and ginger will give your immune system a much needed boost and it is, quite frankly, a bit like a warm hug in a bowl.
This is another one of those recipes that can have substitutions or, more or less, of some of the ingredients, depending on what you have available and what your preference is. Personally, I love a good bit of spice but I still want plenty of flavour - that is why I prefer to use a medium heat chilli.
I recently discovered a great tip for ginger: buy it fresh and then freeze it whole. When needed, it grates easily and what is left can be put back into the freezer so that you always have it on hand.
Another handy tip is that, when cooking with it, heat destroys all the amazing anti-inflammatory and antibacterial properties of raw garlic. To counteract this, in a ridiculously simple step, prepare and dice the garlic, allowing it to sit out for ten minutes. This will ensure that none of the benefits are lost when you do cook with it.
If you have some rotisserie or roasted chicken leftover from another meal, then you can use this, otherwise grill a couple of chicken thighs or breast before shredding. To my mind, the flavour of thighs is far superior to chicken breast, but whatever you prefer or have on hand will work perfectly.
Warming Chicken Noodle Soup
Serves 6
Ingredients:
2 Large carrots (approx. 250g), julienned or sliced into small matchsticks
100g White mushrooms, sliced into small pieces.
1 Diced red chilli without the seeds
A bunch of spring onions, sliced and separated into white and green
410g Tinned bean sprouts (230g drained weight)
225g Tinned bamboo shoots (120g drained weight)
1.5ltr Of good quality chicken stock
3 large Cloves garlic, Finely minced
250g-300g Shredded, cooked chicken
3tbsp Finely grated fresh ginger
5tbsp Dark soy sauce
Salt and pepper to taste
400g Medium egg noodles
Method:
Using a Dutch oven or large, heavy saucepan, lightly fry the carrots over a medium heat in a couple of tablespoons of olive oil for 5 minutes or until slightly softened.
Add into the pot, garlic, ginger, chilli, the mushrooms and the white part of the spring onion. Stirring frequently, cook for a further 2 minutes.
Drain the water from the bamboo shoots and bean spouts and add into the pan along with the chicken, chicken stock and soy sauce.
Bring to a simmer and continue to cook for 10 minutes.
Season with pepper and salt to taste and add in an additional tablespoon of soy sauce if needed.
Boil noodles according to packet instructions.
Drain the noodles and divide evenly into serving dishes.
Using a large spoon or a ladle, pour the soup, vegetables and chicken over the noodles.
Serve with a sprinkling of green spring onion on the soup and fresh bread on the side.