Chicken noodle soup
Dry sherry, saffron & sweet ginger vinegar
Chicken noodle soup
Serves 6
Cooks In1 hour 40 minutes
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
Tap For Method
Ingredients
- 1 celery heart
- 200 g small carrots
- 100 g baby leeks
- 2 cloves of garlic
- 200 g small onions
- 5 cm piece of ginger
- 1 x 1.4 kg whole free-range chicken
- 2-3 fresh bay leaves
- 1 handful of fresh parsley stalks
- dry sherry
- 1 pinch of saffron
- sweet ginger vinegar , optional
- 300 g mixed fine pasta shapes
Tap For Method
Jamie Magazine
Tap For Ingredients
Method
- 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.
Tips
Sweet Yamato Ginger Vinegar from Japan is available online – it adds warmth and depth to cocktails, soups and salad dressings.
Jamie Magazine
