After a weekend of over-indulgence, we were in need of a comforting, nourishing Sunday dinner.
With pasta being deemed ‘too rich’ and even egg-on-toast not quite satisfying our needs, we stumbled on the ultimate solution – chicken noodle soup. With magical powers and the remedy to every ill, it was the nourishment and comforting warmth we craved.
As we had just arrived back from Grootbos, I was not about to roast a chicken – so I bought a whole one, cooked. This also reduced the entire cooking time of this soup to 10 minutes : win-win. However, you can use whatever chicken you like – particularly good for leftovers from a Sunday lunch, but even pan-fried strips of chicken breast will work. As this is a broth based soup – please don’t skimp on the stock – either make your own or use NoMU’s Chicken Fond. It makes all the difference.
Adapted from NoMU
1.5 L chicken stock
meat of one cooked chicken
3 spring onions, finely sliced
2 cloves garlic, finely chopped
1 tbsp fresh ginger, grated
125g mushrooms of your choice
3 tbsp soy sauce
2 large portions of egg noodles
handful of fresh watercress
fresh basil, to taste
Place the chicken stock, spring onion, ginger, garlic and soy sauce in a large pot. Bring to the boil then taste – add more soy sauce or chicken stock as required. Reduce to a gentle simmer, then add the chicken, mushrooms and noodles – simmer until the mushrooms are tender and the noodles are cooked. Before serving stir through the watercress and basil.