I make this every time I’m ill, if I can manage to drag myself off to the nearest shop that is. It’s wonderfully spicy, garlicky and warming, plus it’s full of all the nutrients you need when you’re feeling under the weather.
I have written two versions here, both are delicious but the longer one is infinitely tastier and better for you. However, I’ve included the quicker version for those short on time or patience.
Use any noodles you fancy, I love Korean sweet potato noodles but egg noodles will do if that’s all you can find!
45 mins to 3+ hours | Serves 6
Slow Chicken Soup
10 garlic cloves
Pinch of peppercorns
3 bay leaves
1 cinnamon stick
2 tsp turmeric
200g petit pois
100g parsley, finely chopped
Juice of 1 lemon
1 – Place the chicken in a large pot along with 1.5 litres of water, veg scraps, bay leaves, peppercorns and cinnamon.
4 – Simmer on a low heat for 1 1/4 hours
5 – Remove the chicken from the pot and leave to cool for a few minutes before taking the meat off the bone.
6 – Add the bones back into the broth, along with 500ml more water. Simmer further for at least another hour, but the longer the better. You may need to add more water as you go.
7 – Strain the broth through a sieve and add back to the pot.
8 – Shred the chicken and add back into the pot, along with the noodles and turmeric, cook for about 10 minutes until the noodles are ready. 2 minutes before the end, add in the petit pois.
9 – Season with salt and pepper and serve in large bowls, topped with the parsley and a squeeze of lemon juice.
Quick Chicken Soup
Exactly the same as above except for the following;
Replace whole chicken with 800g chicken thighs.
Reduce cooking time in step 4 to 30 minutes.
Skip step 6 & 7.