FRAGRANT CHICKEN NOODLE SOUP

There’s something undeniably comforting about making chicken noodle soup, especially during those chilly winter months when the wind’s doing the hokey pokey outside but your kitchen is the warm heart of the home. I love the whole ritual from chopping fresh veggies to simmering the broth until it’s rich and golden, filling the air with that mouthwatering aroma. The fragrant ingredients like lemongrass, turmeric and ginger don’t just tantalise your nose; they awaken the senses and promise a bowl of ultimate goodness.

Health-wise, chicken noodle soup is a champion in its own right during the cooler months. It’s packed with protein from the chicken, which helps keep you feeling full and your muscles happy, while the broth is hydrating and soothing for those pesky coughs or colds. Plus, the aromats add a lovely dose of vitamins to give your immune system a fighting chance against the sniffles. It’s a step up a million from two-minute noodle packets, which often rely on salt and additives for flavour rather than bona fide, nutritious ingredients.

Now be very careful, I use fresh turmeric and it looks to ruin everything so make sure to grab a plastic glove, because the fresh stuff is unmatched when it comes to giving the soup that almost fluorescent colour.

Check out my other chicken noodle soup options like my avgolemeno (Greek chicken egg lemon soup), my nut free butter chicken, my south Indian chicken curry or my Thai green curry.

FRAGRANT CHICKEN NOODLE SOUP

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FRAGRANT CHICKEN NOODLE SOUP 〰️

Time: 60 minutes

Feeds: 3-4 people

1 whole chicken, around 1.5kg

4 litres chicken stock

1 lemongrass stalk

2 tea spoons coriander seeds

2 tea spoons cumin seeds

1 tea spoon black peppercorns

1 long green chill, seeds removed

1 brown onion

20gm fresh ginger

20gm fresh turmeric or 1 table ground turmeric*

3-4 packs instant noodles

1 lime, juice

Garnish: fresh coriander & fried shallots

Fresh turmeric will stain quite easily so wear gloves and be careful. If looking not to stain anything, add just the ground turmeric when the shredded chicken goes back in to the soup.

In a large pot add in the whole chicken and chicken stock. Then cut the ends off the lemongrass stalk and using handle of the knife bang into he lemongrass to help open it up and fray. Add in lemongrass and place pot on medium heat with lid on and bring to simmer. Once simmering, simmer with lid on for 35 minutes and take off heat.

Whilst chicken is simmering, make soup base paste. In a small pan add in coriander seeds, cumin seeds and black peppercorns and pop on medium heat and dry toast fo 2-3 minutes, or until darkened in colour and super aromatic. Place into a food processor. Peel onion, ginger and turmeric, and rough chop before adding to food processor along with the green chilli, with seeds removed if you don’t like it spice. Blitz on high until as smooth as possible and place in fridge. 

Once the chicken is cooked, place chicken in bowl and pop into the fridge to chill. Then add fragrant soup paste (loosen up with a bit of soup stock if you need) into a new big pot and place on medium heat. Cook out for 5 minutes, moving it now and again to help cook it out. Add in the chicken stock and mix through, along with 2 litres of water. Here make sure to season with salt to taste. Leave it on low heat to gently warm up, whilst you grab the chicken from the fridge and shred into pieces.

Once the chicken is shredded, add it back in to soup and bring to a boil. Once boiling add in instant noodles and cook for packets instructions and once cooked take off heat and stir in the lime juice and season with salt again to taste. Finish by serving up and garnishing with fresh coriander and fried shallots.