Since I have my son, I have switched my daily biking to almost daily walks. And whilst I do appreciate the discoveries, secret gems, new places and faces one finds whilst wondering in the city (cause let’s admit it, when we are in the working mode, we don’t look much up to appreciate what is around us, now do we?) after a walk on a cold day I do feel I deserve some sort of reward. This chicken noodle soup is exactly that! And on top of that: easy and fast to make.
For 2 you’ll need:
- 1,6l chicken stock (i did use the cube for making the stock)
- 2cm ginger, peeled, cut in big strips
- 1 garlic clove, bruised (put your knife on the garlic and whack it so the garlic is kind of mushy but stil in 1 piece)
- 1tbsp of soy sauce (add more later if you think the broth is lacking taste)
- 2 chicken legs (loosen the skin though, so the meat cooks quickly)
- 8 mushrooms, cut in slices
- 2 carrots, cut in thin slices
- 150g vermicelli noodles (or egg noodles)
- coriander(or you can use spring onions) to garnish
What to do:
- Bring the broth together with the garlic and ginger to boil. Put in the chicken legs and boil until the meat is cooked, take it out and set it aside.
- Get rid of the garlic and ginger, add the carrots, mushrooms and pasta, boil for approximately 5 minutes or until ready.
- Meanwhile shred the chicken meat and chop the coriander.
- Pour the stock with veggies and pasta in the bowl, put the chicken and coriander on top.
p.s. the original recipe also feature soft boiled egg in the soup, which i didn’t add but I did add some asparagus. Basically, variate. Always variate with ingredients to your likings. That’s the best way to enjoy cooking anyway:)
p.p.s i did put the chicken skin in the oven on 225C for 5 minutes to have a crispy cracker. will do that again!