Name: Chicken noodle soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 2 free-range chicken legs; 1 large brown onion, quartered, skin on, plus extra onion finely diced; 3 cloves garlic, plus extra 3 cloves finely sliced; 1 vegetable stock cube; 1 tsp whole peppercorns; 50ml extra virgin olive oil; 50g butter; 6cm piece ginger, peeled, julienned and finely diced; 1 stick celery, cut lengthways in three and finely sliced; 150g spaghetti, snapped into pieces; 2 Tbsp soy sauce; 2 Tbsp cornflour, mixed with ¼ cup cold water; 3 free-range eggs, lightly whisked; 1 tsp sesame oil; Coriander sprigs, to serve

Chicken noodle soup

Like a warm hug in a bowl.

Serves 4

Prep

10M

Cook

Total

1H 10M

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Easy-to-make homemade stock adds punch to your bowl of Asian-flavoured comfort.

Ingredients

2 free-range chicken legs

1 large brown onion, quartered, skin on, plus extra onion finely diced

3 cloves garlic, plus extra 3 cloves finely sliced

1 vegetable stock cube

1 tsp whole peppercorns

50ml extra virgin olive oil

50g butter

6cm piece ginger, peeled, julienned and finely diced

1 stick celery, cut lengthways in three and finely sliced

150g spaghetti, snapped into pieces

2 Tbsp soy sauce

2 Tbsp cornflour, mixed with ¼ cup cold water

3 free-range eggs, lightly whisked

1 tsp sesame oil

Coriander sprigs, to serve

Method

Put chicken legs, onion, garlic, stock cube and peppercorns in a large saucepan. Cover with cold water. Set saucepan over medium heat and bring to boil. Reduce heat and simmer for 40 minutes. Carefully strain mixture into a jug, reserving chicken. Set aside.

Put a medium saucepan over medium heat, then add oil and butter. Add ginger, extra onion and extra garlic and cook for 2 minutes. Add celery and cook, stirring, for 5 minutes. Add reserved stock and pasta. Bring to a simmer and cook for 9 minutes.

Shred meat from chicken legs, add to saucepan and simmer for 3 minutes. Add soy sauce, cornflour mixture and eggs. Simmer, stirring, for 2 minutes to thicken.

Stir in sesame oil and serve topped with coriander. Soup keeps well for a couple of days in the fridge in an airtight container.

Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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Ingredients

Method

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