Fuelled by a comment made my my 5 year old (who constantly reminds me that she is 5 and a half!) that I haven’t made chicken and noodle soup in a long time, I whacked one up today in 10 minutes, and it must have been pretty good, because it is being touted by all as their most favourite soup. That is a tall order. I was pretty pleased with myself considering I just pulled things out of the cupboard and didn’t follow a recipe.
Now that we buy organic chickens, and they cost an absolute fortune, I have taken to roasting them and then collecting all the bones and uneaten bits and making chicken stock. So in my freezer I had some uneaten chicken legs soaked in stock, which had all the residue of roasted pumpkin, potato, parsnip, carrot, onion and lots and lots of garlic.
- Chicken stock, and any left over bits of chicken meat (for this I used the meat off a few chicken legs), and a few other random bits of chicken meat that were pulled off the roast.
- 4 spring onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon hoisin sauce
- Optional 1 or 2 teaspoons sambal oelek
- 270g udon noodles – the supermarket sells an organic variety – cool!
What you will need
- Large saucepan
What to do
- Heat the stock
- Remove the meat from any bones and put into the soup
- Add enough water to the stock to bring it up to a desired level
- Add the soy, sesame oil and hoisin sauce
- Add the udon noodles and spring onion
- Heat until the noodles are cooked (about 5 mins)
- Garnish with more spring onion if desired
Served 4 hungry people. I added some sambal oelek to my bowl so that it was taken from kiddy-licous to a more adult zone.