Recipe

Chicken noodle soup

Jun 27, 2013 2:00pm
  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Chicken noodle soup
  • 1.2 kilogram whole chicken
  • 440 gram fresh thin egg or rice noodles
  • 1群(225克)婴儿白菜,粉碎
  • 2 tablespoon soy sauce
  • 3 teaspoon sesame oil
  • 1/4 cup mint leaves
  • 1 fresh small red chilli, sliced

Method

Chicken noodle soup
  • 1
    In a large saucepan, cover chicken with cold water. Place over moderate heat. Bring to the boil. Reduce heat. Simmer, partially covered, 45 minutes or until chicken is cooked; skim surface occasionally.
  • 2
    Transfer chicken to a chopping board; reserve stock. Cool chicken slightly. Remove skin and meat from bones; discard skin and bones. Chop chicken. Strain reserved stock through a fine sieve.
  • 3
    Pour 2 litres (8 cups) of the stock into a clean saucepan (reserve remaining stock for another use); bring to the boil. Add noodles and chicken. Cook 2-3 minutes or until noodles are separated and chicken heated. Stir in bok choy. soy sauce and sesame oil. Ladle hot soup into bowls. Serve topped with mint and chilli.

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