Chicken Noodle Soup

 After a weekend of over-indulgence, we were in need of a comforting, nourishing Sunday dinner. With pasta being deemed 'too rich' and even egg-on-toast not quite satisfying our needs, we stumbled on the ultimate solution - chicken noodle soup. With magical powers and the remedy to every ill, it was the nourishment and comforting warmth we craved.

As we had just arrived back from Grootbos, I was not about to roast a chicken - so I bought a whole one, cooked. This also reduced the entire cooking time of this soup to 10 minutes : win-win. However, you can use whatever chicken you like - particularly good for leftovers from a Sunday lunch, but even pan-fried strips of chicken breast will work. As this is a broth based soup - please don't skimp on the stock - either make your own or use NoMU's Chicken Fond. It makes all the difference.

Adapted from NoMU

1.5 L chicken stock
meat of one cooked chicken
3 spring onions, finely sliced
2 cloves garlic, finely chopped
1 tbsp fresh ginger, grated

125g mushrooms of your choice
3 tbsp soy sauce
2 large portions of egg noodles
handful of fresh watercress
fresh basil, to taste


Place the chicken stock, spring onion, ginger, garlic and soy sauce in a large pot. Bring to the boil then taste - add more soy sauce or chicken stock as required. Reduce to a gentle simmer, then add the chicken, mushrooms and noodles - simmer until the mushrooms are tender and the noodles are cooked. Before serving stir through the watercress and basil.


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