My Home made Chicken Noodle Soup is not a quick dish – but it is a simple one.
First you create a good chicken stock – that's what takes the time. And then a few minutes before you want to eat it you pop in your noodles – any sort you like - I had rick stick noodles which worked just fine.
Making a good chicken stock can be quite freestyle – this time I used:
From the freezer – leftover roasted chicken bones, vegetables saved in the freezer like leek tops, floppy parsnips, mushroom stalks, herbs a bit past it). Don't worry about chopping or peeling – the end result will be strained.
Aromatics – Chilli oil, garlic oil, white wine, sherry vinegar, salt & pepper, Fresh herbs (rosemary, thyme, chives), Sichuan peppercorns, ½ tsp turmeric, 1 dried red chilli, small piece of cassia bark, small piece of star anise, bay leaves and a thumb of ginger (peeled).
You can add pretty much anything that is aromatic – including garlic and onion if you can tolerate it. The only things to be careful of not overdoing are rosemary and star anise.
Cover it all with water and simmer for at least 4 hours – the longer the better.
Drain your stock and dispose of the veges etc. Checkk your seasoning and add fish sauce, pepper and lemon juice to taste.
Bring your stock to a rapid boil before adding your noodles. Serve with a small garnish of chopped chilli.
Simple, satisfying, nutritious and cheap!