2red finger chillies(left whole with skin pierced)
1large bunch parsley
2ltrshomemade or good quality chicken stock
6whole black peppercorns
1tbsplight soy sauce
1tbspShaoxing rice wine(optional)
250gdried egg noodles(cooked as per packet instruction)
200gshredded cooked chicken
4pak choi(cut in half lengthways)
To make the broth for the soup, place the chicken legs in a large stock pan and cover with cold water. Bring the water to the boil and then turn down to a gentle simmer. Simmer the chicken in this water for 15-20 minutes, skimming off any scum that rises to the surface with a large spoon.
Add the remaining stock ingredients to the pan, with the exception of the soy sauce! Bring the stock to the boil and again turn down to a gentle simmer. Cover the pan with a lid and simmer away gently for 2-3 hours.
At the end of the cooking time strain the stock and discard the chicken and vegetables. You should be left with a clear liquid which you can now season to taste with a little soy sauce, and the optional Shaoxing rice wine and sesame oil if you are using them.
When ready to eat, place the cooked noodles, pak choi, shredded chicken, beansprouts and spring onion in a large bowl. Gently pour over the hot chicken broth. The heat from the broth will heat the noodles and gently cook the vegetables. Serve immediately.
Like all stocks this will taste better if you cool the broth after cooking and leave it to sit overnight in the fridge. You would then strain the stock the next day and heat up the broth just before serving.
Simple Chicken Noodle Soup
Amount Per Serving
Calories 737Calories from Fat 234
% Daily Value*
Saturated Fat 6g38%
Vitamin A 43490IU870%
Vitamin C 420.6mg510%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •