Friday, August 29, 2014

In the Kitchen: Chicken Noodle Soup

A while back I promised you my recipe for chicken noodle soup and with the spate of cold weather the country has been experiencing recently this is the perfect dish to keep you warm and toasty. I usually make this from the carcass of a chicken I have roasted the day before. The measurements and ingredients are not exact you can pretty much add what you like to suit your own taste.


Boil the chicken carcass for a few hours with a bay leaf, cardamom pods, cloves, whole peppercorns, star anise a roughly chopped onion and a carrot. Strain the mixture and return the liquid to the pan along with the chicken that you have picked off the bones. At this point I normally add garlic, chilli, bok choy, a red capsicum, carrot and mushrooms and leave it simmering until I am ready to eat it at which point I add pre-softened noodles and serve.  

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