There’s nothing quite like a warm and comforting chicken, noodle & leek soup. It is easy to make and healthy to boot. This recipe comes from Falafel for Breakfast, by Michael Rantissi and Kristy Frawley, published by Murdoch Books.
Serves 4–6
INGREDIENTS
3 tablespoons olive oil
2 garlic cloves, crushed
1 leek, white part and half of the green part, rinsed and thinly sliced
100 g (3½ oz) kugel, egg or vermicelli noodles
sea salt and white pepper, to season
1 small handful flat-leaf (Italian) parsley, finely chopped
For the stock
1 small (about 1.2 kg/2 lb 10 oz) chicken
1 brown onion, finely chopped
3 garlic cloves, crushed
2 celery stalks
1 carrot
2 fresh or dried bay leaves
5 garlic cloves, extra
½ teaspoon white peppercorns
METHOD
1 To make the stock, put all of the ingredients in a large saucepan with 5 litres (175 fl oz/20 cups) water. Cook over medium heat for 45 minutes.
2 Remove the saucepan from the heat and transfer the chicken to a chopping board. When cool enough to handle, pull the chicken meat off the carcass and shred with your hands.
3 Cover and set aside until you are ready to serve the soup. Discard the chicken carcass.
4 Strain the stock and set aside. Discard the vegetables.
For the soup
1 To make the soup, put the olive oil and garlic in a large saucepan over medium heat and cook for 1–2 minutes. Add the leek and cook for 3–4 minutes.
2 Add 1 litre (35 fl oz/4 cups) of the reserved chicken stock. Turn the heat up to high and bring to the boil. Add the noodles and cook according to the packet instructions, or approximately 5 minutes, stirring from time to time.
3 Add the shredded chicken to the noodle stock and cook for 4–5 minutes, just to warm through and meld the flavours. Season with sea salt and white pepper.
4 Stir through the parsley and serve.
Recipe and Images from Falafel for Breakfast, by Michael Rantissi and Kristy Frawley, published by Murdoch Books.
This story was originally published on The Carousel.
