Jamie Magazine
By Andy Harris
Chicken noodle soup
Dry sherry, saffron & sweet ginger vinegar
1 hr 40 mins
Not Too Tricky
serves 6
About the recipe
One of everyone’s favourite comfort foods. As long as you’ve got a decent chicken, you can't really go wrong. Try adding seasonal veg and enhancing the stock with slightly more luxurious ingredients, such as saffron or sweet ginger vinegar.
Recipe From
Ingredients
1 celery heart
200g small carrots
100g baby leeks
2 cloves of garlic
200g small onions
5cm piece of ginger
1 x 1.4kg whole free-range chicken
2-3 fresh bay leaves
1 handful of fresh parsley stalks
dry sherry
1 pinch of saffron
optional: sweet ginger vinegar
300g mixed fine pasta shapes
Top Tip
Sweet Yamato Ginger Vinegar from Japan is available online – it adds warmth and depth to cocktails, soups and salad dressings.
Method
One of everyone’s favourite comfort foods. As long as you’ve got a decent chicken, you can't really go wrong. Try adding seasonal veg and enhancing the stock with slightly more luxurious ingredients, such as saffron or sweet ginger vinegar.
- Roughly chop the celery heart, peel and trim the carrots and trim the leeks. Peel the garlic, onions and ginger, keeping them whole.
- Place into a very large saucepan with the chicken, bay leaves and parsley stalks. Season well with sea salt and black pepper and add enough water to just cover the chicken (about 3 litres).
- Bring to the boil, then turn the heat down and simmer for 1 hour.
- Remove everything from the pan, leaving only the stock. Throw away the herbs and ginger and once it’s cool enough to touch, shred the chicken.
- Bring the stock back to the boil and add a good splash of sherry, the saffron and a splash of ginger vinegar (if using).
- Add the pasta and continue to boil until the pasta is al dente.
- Return the chicken and vegetables to the pan and simmer over low heat until they are warmed through.
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