From curing colds to soothing the soul, there’s nothing a big bowl of chicken soup can’t do, apparently! Miracle cures aside, however, there’s still no denying that chicken soup makes the perfect warming dinner. Chicken noodle soup is the perfect comfort food for the cooler weather or sickness but is also light enough to be enjoyed all year round.
Bursting with flavour, this fragrant ginger and soy spiced broth is delicious with thin vermicelli noodles and shredded poached chicken.
1.Rinse chicken cavity under cold water, then pat dry with paper towels. Place chicken, crumbled stock cubes, ginger, garlic and water in a saucepan over high heat. Bring to the boil. Skim scum from surface. Reduce heat to low; cover. Simmer for 1 hour.
2.Transfer chicken to a heatproof board. Strain broth through a fine colander into a heatproof bowl; discard solids. Cool. Cover with plastic food wrap; chill overnight.
3.When chicken is cool, remove and discard skin. Shred meat from bones; discard bones. Place chicken meat in a bowl. Cover with plastic food wrap; chill overnight.
4.The following day, soak noodles in boiling water in a heatproof bowl for 2 minutes. Stir to separate strands. Drain.
5.Skim solidified fat from surface of broth. Place broth in a saucepan over moderate heat. Bring to a simmer. Add extra ginger, chilli, sesame oil, soy sauce, pak choy, white part of the green onion and the chicken meat; simmer for 2 minutes or until pak choy wilts. Season.
6.Divide noodles among serving bowls. Ladle soup over noodles. Top with green part of onion. Serve.
You could use 6 chopped chicken thigh fillets instead of a whole chicken.