Hairy Bikers Chicken Noodle Soup Food

HAIRY BIKERS' CHICKEN NOODLE SOUP RECIPE

Steps:

• Place the chicken carcasses and drumsticks in a large pan. Cover with the water. Add the carrots, celery, leek and onion.
• Make a bouquet garni with the bay leaves and the thyme by tying in a little bundle with string. Add the bouquet garni and the peppercorns and salt.
• Cover and simmer for about two hrs, or indeed all day, skimming the scum off the top regularly.
• Leave to cool slightly. Strain into another saucepan. Pick off the meat as you wish and add to the broth.
• Bring to a gentle simmer and add the noodles, simmer according to the instructions on the packet. When cooked, stir through the chopped parsley.
• Serve in a generous bowl with a few chopped chives on the top.

VIETNAMESE CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a small frying pan on medium heat and gently cook the shallots and garlic until caramelised and golden brown (about 4-5 mins).
• In a large saucepan, add the caramelised shallots and garlic, lemongrass, ginger, star anise, cinnamon stick, coriander seeds, Chinese five-spice, peppercorns, sugar, fish sauce, chicken stock and chicken breasts. Cover with a lid and bring to a very gentle simmer for about 15 mins.
• Meanwhile, cook the noodles, following pack instructions, until just cooked through (do not over-cook). Rinse under cold water to prevent them sticking together. Drain and divide between serving bowls.
• Strain the soup through a sieve. Discard the spices. Shred the chicken and keep to one side. Return soup to the pot and bring to a boil. Season to taste with more fish sauce if needed.
• To serve, ladle piping hot soup into bowls of noodles and chicken, and top with spring onion, carrot, bean sprouts, and herbs, plus the chilli, crispy shallots and kaffir lime leaf if using. Serve with a lime wedge to squeeze over, and more fish sauce and chilli to taste.

CHICKEN NOODLE SOUP

Steps:

• Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
• Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
• Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.