Chicken noodle soup – to nourish you at home
A week into home quarantine and the thing I miss the most is hugs from my friends. Greeting the people I love, I instinctively wrap my arms around them in an embrace, I hadn't realised how much it filled my cup to share this intimate exchange. Now I'm at home, I'm craving the need to be nourished and nurtured in other ways. Inspired by the bok choy that has just burst into life in my vegetable garden, I harvested a few leaves and made this chicken noodle soup. I didn't follow a recipe, but when I posted it to my Instagram I had so many people ask me how I made it. So here is the method, to the best of my memory:
Chicken and soba noodle soup
- 1 litre chicken stock*
- A handful of bok choy, roughly chopped
- A handful of green beans chopped into bite-sized pieces (or other green veg such as broccolini, sugar snap peas, peas)
- 1 packet of dried soba noodles
- 1 chicken breast
- 1cm knob of ginger
- 3 Tbs Soy sauce
- 3 Tbs Coconut oil
- 1 Tbs Miso paste
- Salt to taste
- Add the chicken stock to a saucepan over medium-high heat and bring to the boil.
- Coat the chicken in the coconut oil, ginger, soy sauce and miso paste.
- Heat a pan to medium-high heat, add the chicken, turning every minute until cooked through and browned all over.
- Slice the chicken into 1 cm thick pieces.
- Add the noodles to the boiling stock, follow packet instructions for timing on how long to cook.
- Add the chicken and vegetables and let heat through for 1 - 2 minutes.
- Serve and eat immediately.
*Buy the best quality chick stock you can afford, or ideally, make your own. I make chicken stock every week in my slow cooker and freeze it in sections of a silicone muffin tray. They're easy to pop out of the rubber forms and I have a bag of frozen stock in the shape of hockey-pucks ready to pull out in small portions. To make my chicken stock I use this recipe:
Homemade chicken stock
- 2-3 chicken carcasses (preferably organic)
- 300g chicken wings (preferably organic)
- 1 tablespoon apple cider vinegar
- Whatever vegetable scraps you have in the fridge – celery leaves, cabbage leaves, carrot peel etc
- 1 bay leaf
- Add it all to a slow cooker and cover with water and a splash of apple cider vinegar. Cook on high heat for two hours and then turn to low and cook for 8-10 hours.
- Strain the liquid and discard the bones and vegetables.