Chicken Vermicelli Noodles Soup
A fresh and fast chicken noodles soup .
This chicken vermicelli noodles soup is great on a cool day .
Ingredients
Serves 4-6
2 skinless chicken breast
2 litres water
1 onion, with skin left on ,cut in half
1 large garlic clove, cut in half
1 cm piece fresh ginger ,
peeled and sliced
4 black peppercorns , lightly crushed
4 cloves
2 star anise
1 carrot, peeled
1 celery stalk , chopped
100 g baby corn , cut in half
length ways and chopped
2 spring onions , finely shredded
115 g dried rice vermicelli
noodles
salt and pepper
Method
Put the chicken breasts and water in a saucepan over high heat and bring to the boil . Reduce the heat to its lowest setting and simmer ,skimming the surface until no more foam rises . Add the onion , garlic , ginger, peppercorns , cloves , star anise and a pinch of salt and continue to simmer for 20 minutes , or until the chicken is tender and cooked through . Meanwhile , grate the carrot , along its length on the coarse side of a grater so you get long , thin strips .
Strain the chicken , reserving about 1.25 litres / 2 pints stock , but discarding any flavouring ingredients . Return the stock to the rinsed out pan with the carrot , celery , baby corn , and spring onions and bring to the boil . Boil until the baby corn are almost tender , then add the noodles and continue boiling for 2 minutes .
Meanwhile , chop the chicken , add it to the pan and continue cooking for about 1 minute until the chicken is reheated and the noodles are soft . Add seasoning .
This chicken vermicelli noodles soup is great on a cool day .
Ingredients
Serves 4-6
2 skinless chicken breast
2 litres water
1 onion, with skin left on ,cut in half
1 large garlic clove, cut in half
1 cm piece fresh ginger ,
peeled and sliced
4 black peppercorns , lightly crushed
4 cloves
2 star anise
1 carrot, peeled
1 celery stalk , chopped
100 g baby corn , cut in half
length ways and chopped
2 spring onions , finely shredded
115 g dried rice vermicelli
noodles
salt and pepper
Method
Put the chicken breasts and water in a saucepan over high heat and bring to the boil . Reduce the heat to its lowest setting and simmer ,skimming the surface until no more foam rises . Add the onion , garlic , ginger, peppercorns , cloves , star anise and a pinch of salt and continue to simmer for 20 minutes , or until the chicken is tender and cooked through . Meanwhile , grate the carrot , along its length on the coarse side of a grater so you get long , thin strips .
Strain the chicken , reserving about 1.25 litres / 2 pints stock , but discarding any flavouring ingredients . Return the stock to the rinsed out pan with the carrot , celery , baby corn , and spring onions and bring to the boil . Boil until the baby corn are almost tender , then add the noodles and continue boiling for 2 minutes .
Meanwhile , chop the chicken , add it to the pan and continue cooking for about 1 minute until the chicken is reheated and the noodles are soft . Add seasoning .
