Chicken noodle soup is one of my all time favourites. It’s a dish that’s totally delicious but at the same time you feel like its healing you with every mouthful, it’s pretty much medicine in a bowl.
(I swear that intro just sounded like I was reading straight off an autocue??)
Basically what I’m trying to say is chicken noodle soup makes me happy. When you feel generally crap, chicken noodle soup!!! When its ladies week ugh! Chicken noodle soup!!!! When you have man flu, chicken noodle soup!!! When you have to look after your man because he’s pretending he has flu when the reality is he just has a slight runny nose CHICKEN NOODLE SOUP!!! Every and any occasion folks!
Plus did you know that garlic and onions have a long chain polysaccharide, (Fancy word I’ve never heard of??) which is a type of sugar molecule that blocks the cold virus in its tracks? I knew I loved garlic and onions for a reason! Ahhh the things you find out on the internet. I thought chicken noodle soup curing the cold was just an old wives tale like an apple a day keeping the doctor away.
The schooling continues Bexy.….
- x1 whole chicken
- x4 carrots
- x4 onions
- x4 sticks of celery
- x 4 garlic cloves
- x1 teaspoon of Thyme
- x1 bunch of fresh Parsley
- x1 bunch of fresh dill
- x2 tbsps of Soya sauce
- x1 red chilli chopped
- x4 cloves
- x2 bay leaves
- x3 mini Maggi cubes or x2 chicken stock cubes of your choice
- x5 carrots finely sliced into batons
- x4 chopped spring onions
- x1 large bag of vermicelli noodles (Or use any other noodles of your choice)
Now at first it may seem abit long winded but In my opinion its best to make your own chicken stock from scratch so you get all the nutrients from the vegetable’s, its really not as time consuming as you would think. FORGET YOU!! I can here somebody shout as they defiantly reach for the ready made chicken stock in their fridge. Okaayyyyyy! Moving on.
The night before I seasoned my whole chicken with regular all purpose seasoning, chicken seasoning and jerk seasoning then left it in the fridge over night.
Well hello there friend!
In the morning pop the chicken in the oven first thing. I woke up at 7am strolled into the kitchen turned the oven on popped the chicken in then turned on my DVD player and did a 30 minute work out video to start the day right (Ok there is no way in HELL that would happen) In reality I hopped straight back into bed. The chicken has to slow roast for 4 and ½ hours, yep I said 4 and ½ hours on 275F/140c/GasMark1. When I woke up again at 9am I took the chicken out of the oven basted it, then popped it back in the oven ready to take out at 11:30am
So now its 11:30am, (or whatever time it is when 4 and 1/2 hours have passed when you’re making it.) You’ve taken the chicken out of the oven and it’s sitting in all its gorgeous juices. If you’re like me you will want to eat this like NOW. Refrain from this, remember the goal is CHICKEN NOODLE SOUP not slow roasted chicken with gravy and say ummmm mashed potato! OMG!
Remove the chicken to another dish to cool and pour all the chicken juices from the chicken into a bowl/perspex jug/sailor hat? Whatevers available. Leave this to cool then pop in the freezer for say 30 minutes so the layer of fat on the top begins to solidify and is easier to remove.
This chicken is playing with my emotions I swear…..
Once the chicken has cooled slightly, remove all the meat from the carcass and shredd it or cut it into small strips.
Next remove the chicken juices from the freezer and scrape off the top layer of fat.
Pop the remaining chicken juices into a large pan. Oooh it looks like a bigger version of those Marco Pierre White stock pots from the telly adverts that you know he doesn’t really use.
Next add your chicken carcass and fill the pan with water to cover the carcass, here I added just over three pints. Then I added 4 carrots. 4 onions cut in half, 4 sticks of celery, 4 crushed garlic cloves, 4 cloves,2 Bay leaves, a teaspoon of thyme and a sprinkle of salt and pepper. Bring this to boil then let it simmer for 2 hours.
After its been simmering nicely for 2 hours, remove all the solids and pour the stock through a fine sieve then pour the stock back into your large pan.
Then finely slice some carrots into batons and add them to your pan. I also added one full red chilli and a little later on 4 chopped spring onions.
To make the stock richer I then added a heaped dessertspoon of Marigold Swiss Vegetable Bouillon Powder and two tablespoons of soya sauce.
I also added three mini Maggi cubes but you can use whichever chicken seasoning you may have.
I then added the chopped chicken
Some chopped dill and Parsley and let this all simmer for afew more minutes.
I personally like skinny noodles when I make chicken noodle soup but thats my personal preference you can use whatever you prefer. I added vermicelli noodles at the very last moment as they don’t take long to cook. I got mine from china town (Ooooh get me) but if you look down any supermarket aisle I’m sure you will be able to find them or the eqivalent.
Oh yeah and don’t break, cut or snap the noodles as this is deemed as bad luck! Eeeek who knew!? Someone has just read this last statement and thought to themselvess, I knew! Thats who! I KNEW!!!!
Serve with chilli flakes and soya sauce if needed.