I made the chicken stock using lean chicken breast, which means that the stock will be less greasy, hence less skimming is required. You can literally place all the ingredients in a pot, walk away and leave to simmer for 2 hours. The stock should be full of flavour by then. For a more substantial meal, add your choice of noodles - I went for dried Chinese egg noodles, as well as Chinese cabbage and sliced mushrooms. The chicken breast used for the stock can be shredded and served with the noodles too. This was really good, even a non-sick person like me enjoyed this a lot.
Healthy and nourishing :)
Look what Hubby carved out this morning - an apple swan :) All thanks to Youtube.
I'm totally impressed!
Baby D loved it too :)
Chicken noodle soup
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 2 hrs 10 mins
1 large chicken breast, skin removed (approx.400g)
2 large onions, peeled and quartered
1/2 radish, cut into 1 inch chunks
2 bay leaves
6 black peppercorns
1-1 1/2 tsp salt, to taste
100g dried Chinese egg noodles
2 Chinese cabbage leaves, thinly sliced
2 Shiitake mushrooms, thinly sliced
1 spring onion, finely chopped
1. In a large pot, place chicken, onions, radish, bay leaves, black peppercorns and water. Bring to the boil, then lower to low heat and simmer for 2 hours. Skim any scum that rises to the top. Strain the stock and set aside.
2. In a separate pot, bring a pot of water to the boil. Cook noodles for 4-5 minutes, then drain and divide into two bowls.
3. Using two forks, shred the chicken into small pieces. Set aside.
4. Place stock from Step 1 into a saucepan/pot, and bring to the boil. Season with salt, then add Chinese cabbage and mushrooms and cook for about 2 minutes. Ladle soup and vegetables into bowls, top with shredded chicken and garnish with spring onions. Serve with soy sauce, for dipping chicken in.
Note: You can also replace radish with 1 carrot.
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*This recipe was featured on Asian Food Channel's Facebook page on 26 February 2014.