More than just a soup
So this broth was an absolute lifesaver this week in our household. So my poor wife was very ill this last week and had absolutely no appetite, just the thought of food made her want to run to the bathroom and bow to the white porcelain god! After a few days with no food and appetite, I made a batch of this chicken broth, which I thought could be a winner as not only is it very tasty and light, it would help with rehydration and get some well-needed nutrients into her. In I came with the mighty chicken broth and it went down an absolute storm. So it was the staple of my wife’s diet for the next two days and the recovery process had started.
But this isn’t just for the ill…..no no no! I decided to pimp it up, add a few ingredients and have it for my dinner. It is so simple, quick and can really be adapted to your specific likes.
It’s your call
As I mentioned, it really is up to you what vegetables and extra ingredients you want to add, if any. Pictured above, I added some rice noodles, shredded leek, spring onion, red onion, chillies, courgette and tenderstem broccoli.
Tips & tricks
So here is a tip I usually implement if I want to keep things quick and simple. Using vegetables that be shredded (quick cooking) e.g. peppers, onions, spring onion, courgette, cabbage, pak choi, carrot etc means there is no need to cook these before. Just shred these vegetables and add them directly to your bowl, pour on the boiling broth, let it sit for two minutes and it is ready to eat. The same goes for the noodles, just soak them in warm water, let them soften up and then simply add to your bowl with your shredded vegetables, pour on the boiling broth and you’re done!
Let’s get started
In this recipe, I am adding in the vegetables I think go really well, but feel free to substitute your own favourites.
Chicken Noodle Broth
This light summery chicken broth is perfect for any occasion
- 1 carrot (grated or in ribbons using a vegetable peeler)
- 1 red pepper (sliced very thinly)
- 1 red onion (sliced very thinly)
- 3 spring onions (sliced)
- 1 chilli (sliced)
- 1 leek (sliced as thinly as possible)
- 250g Rice noodles (soak in warm water)
- 1 litre Chicken stock
- pinch Mixed herbs (these can be dry mixed herbs)
- 2 cloves garlic
Soak the rice noodles in warm water.
Shred all your vegetables as thinly as you can, this will help with how quick they cook in the broth. For the carrots, you can either grate them or using a vegetable peeler, just keep peeling until nothing is left so you have ribbons.
Make your chicken stock and place in a. Add in your mixed herbs and garlic. The garlic doesn't need to be chopped as we are going to strain this broth, so just crush the cloves and throw them in. Slowly bring to the boil. Once it has started to boil, strain the broth through a sieve into a jug.
Drain your noodles which should be nice and soft now. Place your shredded vegetables into a bowl along with the drained noodles, pour on your broth and let it sit for 2 minutes.
Garnish with your chillies and spring onion and enjoy.
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