So noodle soup it was 😁
Picnic breakfast; soup, fresh mango slices and orange juice
Noodle soup
In case you decide to make yours, this is what you need:
1.5 litres chicken stock
100g medium egg noodles cooked as per packet instructions (I used fine vermicelli because that's what was in the cupboard)
Cooked chicken stripped or roughly chopped into huge chunks
Chicken bones or carcass (leftovers from Sunday roast are perfect)
5cm fresh ginger sliced thinly (with skin on)
3 cloves garlic bruised (unpeeled)
1 medium onion quartered with skin on
Dash soy sauce
2 red chillies sliced into medium chunks (I use crushed chilli because my children are not into heat)
Fresh coriander chopped (about 1tsp)
2 large pack choi or 4 small ones
Star anise
(Throw in some parsley, thyme odd chopped carrot and a bay leaf, if you have these)
Here's How
Add the onion, garlic, ginger and all the odd throw- in bits into the pan with the stock and boil for 10 minutes. Simmer uncovered for 20-30 minutes (most recipes will call for over an hour of simmering but I'm a mom and time is precious).
Strain into a clean bowl and discard all the solids, return the stock into a clean pan and simmer, add the pack choi leaves and shred the stems and add them in.
Add the spring onions and soy sauce and chicken and simmer for 3-5 minutes.
Divide noodles into 4 serving bowls and then paddle the soup on top.
Garnish with the chopped coriander and some chillies.
😋😋
