Thursday, February 5, 2009

Nude Chicken Noodle

Chicken noodle soup can be quite good, especially when you make your own stock. Although this is not essential, it is satisfying. You can buy a decent stock and in a carton and use that. This saves time. And chicken noodle soup is made to be lazy, simply luxurious. Like a good chair. Or a hot bath. I made mine from Nigel Slater’s recipe, found in his “The Kitchen Diaries” cookbook in his January 19th entry. The book reads like a diary, a recipe for each day written nestled between practical advice and simple musings. He seems dreamy, this Nigel Slater. Apparently he’s a top British food writer, but I’ve only just discovered him. I might have a crush. My variation on Nigel’s (can I call him Nigel?) soup was delicious, simple yet made fresh by mint leaves and lemon juice.

Hats off to you Nigel.

Chicken Noodle Soup

Dried egg noodles- about 50g or a little less

I leek, chopped

Half a carrot, chopped in half-moon slices

1 tsp salt

Chicken broth- 1 litre

Cooked chicken- 200g (I roasted a large bone-in breast in the oven), chopped (not too small)

Chopped mint leaves, about a small handful

Chopped thyme leaves, a slightly smaller handful

The juice of a lemon

Bring a pot of salted water to boil. Add the noodles and boil for a couple minutes until tender. Drain. Rinse them in cold water and leave them to soak in bowl of cold water.

Put a shot of oil in the pot. Add the leek and carrot. Let tenderize for a few moments. Add salt. Add chicken broth. Bring to a boil. Turn the heat down to a simmer and add the chicken, the mint, the thyme, and the lemon juice. Simmer for 3 to 10 minutes, depending on your schedule. Make sure the carrots are tender. Add the noodles. Add salt and/or pepper if need be. Simmer for one minute.

Serve in big bowls. Nigel seems to think it serves two. I’d say at least three but I think I added about 400 grams of chicken.

No comments:

Post a Comment