chicken noodle soup
Aug. 1st, 2010 05:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
julesjonesA teeny-weeny Waitrose has recently opened in the sandwich shop corner of the big Boots branch I walk past on my way to the bus stop in the evening. I'm generally going past at the time they start serious price reductions on the short-dated stock, which is why I ended up with half a dozen packets of fresh egg noodles in my freezer, and have been experimenting with them as and when I have occasion to use noodles.
As per my usual habit, I made chicken stock earlier this week with the carcase of dinner. I'd normally throw the leftover roast potatoes into the soup, but this was a ready-roast bird, so I didn't have any roast veg left from this cooking session. There is always the option of pearl barley or making risotto, of course, but it seemed like a good opportunity to try the noodles.
Brought stock to boiling point, poured it off the bones into another saucepan, and dropped a packet of still-frozen noodles into the stock, setting the heat to simmer. While the noodles were defrosting in the stock, chopped the remaining chicken meat and an onion, then stirred that lot into the stock as well. Added a couple of chopped roast carrots and some of the pan scrapings from the previous night's roast belly pork to add depth of flavour. Splash of soy sauce, mostly for a bit of salt. Simmered the whole lot for twenty minutes to ensure it was heated thoroughly and the flavours blended, then added some chopped fresh chives and basil and simmered for a few more minutes.
It was quite nice last night for dinner, it was even better for lunch today. The fresh egg noddles definitely add a slight richness and texture to the soup compared to using plain wheat pasta.
As per my usual habit, I made chicken stock earlier this week with the carcase of dinner. I'd normally throw the leftover roast potatoes into the soup, but this was a ready-roast bird, so I didn't have any roast veg left from this cooking session. There is always the option of pearl barley or making risotto, of course, but it seemed like a good opportunity to try the noodles.
Brought stock to boiling point, poured it off the bones into another saucepan, and dropped a packet of still-frozen noodles into the stock, setting the heat to simmer. While the noodles were defrosting in the stock, chopped the remaining chicken meat and an onion, then stirred that lot into the stock as well. Added a couple of chopped roast carrots and some of the pan scrapings from the previous night's roast belly pork to add depth of flavour. Splash of soy sauce, mostly for a bit of salt. Simmered the whole lot for twenty minutes to ensure it was heated thoroughly and the flavours blended, then added some chopped fresh chives and basil and simmered for a few more minutes.
It was quite nice last night for dinner, it was even better for lunch today. The fresh egg noddles definitely add a slight richness and texture to the soup compared to using plain wheat pasta.
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Date: 2010-08-01 09:33 pm (UTC)(no subject)
Date: 2010-08-02 08:35 pm (UTC)(no subject)
Date: 2010-08-02 10:31 pm (UTC)(no subject)
Date: 2010-08-03 03:54 am (UTC)Next month: Oxtail stew.
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Date: 2010-08-03 06:05 am (UTC)(no subject)
Date: 2010-08-03 06:06 am (UTC)I suspect it would make good duck noodle soup as well. We may have to investigate this the next time I make it down your way.