Monday, 21 February 2011

Chicken Noodle Soup

I am all about comfort food at the moment. I think it's because I can see signs of Spring-the daffodils are starting to grow and the days are getting longer, so I'm trying to make the most of the last weeks of winter. I hate canned chicken noodle, I was interested to see what I would think of a homemade version. It is seriously amazing. It's so comforting and tasty and even though it takes awhile, it is really easy to make. The recipe is originally from Williams-Sonoma, but I've adapted it to make it a little more tasty.

Chicken Noodle Soup


1 Tbsp canola oil
1 chicken, 3 1/2-4 lb., quartered
2 large yellow onions, cut into 1/2-inch pieces
3 large carrots, peeled and cut into 1/2-inch rounds
1/2 cup tinned sweetcorn, drained and rinsed
4 cups low-sodium chicken broth
4 cups water
2 fresh thyme sprigs
1 bay leaf
1/4 tsp ground corriander
fine egg noodles, broken into 2-inch pieces


In a large stockpot over medium-high heat, warm the oil. When it's hot, add the chicken pieces, skin side down, and wook until well browned, 4-5min per side. Add the onions, carrots, broth, water, bay leaf, thyme sprigs, and corriander. Bring to a boil, reduce the heat to medium-low and simmer gently until the meat is nearly falling off the bones, about 1 1/2 hours. Discard the bay leaf and thyme sprigs. Transfer the chicken to a colander and let cool to the touch.

Meanwhile, cook the pasta according to package instructions. Drain the noodles in a colander and cool under cold, running water, set aside.

Remove the chicken meat from the bones, discarding the skin and bones, and cut the chicken into 1/2-inch pieces. Skim the fat from the broth and return the chicken to the pot along with the pasta. Cook, stirring until the pasta is heated through, 3-4min. Adjust seasonings as needed. Stir in parsley and serve immediately.

Serves 4
Note: If you want to save any of this, I recommend portioning some out to save before adding the noodles.

Source: adapted from Williams-Sonoma

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