There’s nothing quite like a warm and comforting chicken, noodle & leek soup. It is easy to make and healthy to boot. This recipe comes from Falafel for Breakfast, by Michael Rantissi and Kristy Frawley, published by Murdoch Books.
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INGREDIENTS
3 tablespoons olive oil
2 garlic cloves, crushed
1 leek, white part and half of the green part, rinsed and thinly sliced
100 g (3½ oz) kugel, egg or vermicelli noodles
sea salt and white pepper, to season
1 small handful flat-leaf (Italian) parsley, finely chopped
For the stock
1 small (about 1.2 kg/2 lb 10 oz) chicken
1 brown onion, finely chopped
3 garlic cloves, crushed
2 celery stalks
1 carrot
2 fresh or dried bay leaves
5 garlic cloves, extra
½ teaspoon white peppercorns
METHOD
1 To make the stock, put all of the ingredients in a large saucepan with 5 litres (175 fl oz/20 cups) water. Cook over medium heat for 45 minutes.
2 Remove the saucepan from the heat and transfer the chicken to a chopping board. When cool enough to handle, pull the chicken meat off the carcass and shred with your hands.
3 Cover and set aside until you are ready to serve the soup. Discard the chicken carcass.
4 Strain the stock and set aside. Discard the vegetables.
For the soup
1 To make the soup, put the olive oil and garlic in a large saucepan over medium heat and cook for 1–2 minutes. Add the leek and cook for 3–4 minutes.
2 Add 1 litre (35 fl oz/4 cups) of the reserved chicken stock. Turn the heat up to high and bring to the boil. Add the noodles and cook according to the packet instructions, or approximately 5 minutes, stirring from time to time.
3 Add the shredded chicken to the noodle stock and cook for 4–5 minutes, just to warm through and meld the flavours. Season with sea salt and white pepper.
4 Stir through the parsley and serve.
Recipe and Images from Falafel for Breakfast, by Michael Rantissi and Kristy Frawley, published by Murdoch Books.
