Ugh. I can´t believe it is still winter.. Even though it hasn’t been that harsh, the darkness and cold really get to me. With reserves running low, both of us in open plan offices and with a kid in day care, we are quite susceptible to the occasional cold. This soup is the ideal meal when feeling a bit under the weather. Packed with loads of different vegetables, it is both nutritious and comforting.
THE ULTIMATE COLD BUSTER: CHICKEN NOODLE SOUP
Makes 4 – 6 portions
400 gram chicken breast
2 cloves of garlic
1 sprig of rosemary
2 carrots, peeled and chopped
2 stalks of celery, finely chopped
3 brown mushrooms, sliced
150 gram celeriac or parsnip
1.2 liter water
4 spring onions, chopped
1/4 cup parsley
2 portions soba noodles
1/2 tsp black pepper
1 tsp paprika powder
2 tbsp soy sauce
1. Place the chicken, the rosemary and an onion in a large saucepan. Pour enough water in to cover the chicken.
2. Bring this to the boil. Once boiling, lower the heat and simmer gently until the chicken is cooked through (about 20 minutes).
3. In the meantime, heat a little oil in a large cast iron pot and add the chopped onion, garlic, carrots, celery, leek and celeriac.
4. Cook for about 5 minutes, stirring frequently, until the vegetables have softened slightly.
5. Add the water, the soy sauce, the paprika powder, and the ground black pepper and bring to a boil.
6. Once the poached chicken is ready, take it out of the pan and shred it into pieces. The easiest way to do this is use 2 forks and scrape the chicken in opposing directions until the meat falls apart.
7. Add the shredded chicken to the soup with the mushrooms and spring onions.
8. Stir in the noodles and cook until done (about 4 minutes).
9. Lastly, stir in the parsley and divide into bowls to serve.