We’re looking at lots of ways to keep your immune system strong as we go into the winter. So today Caroline the 10 Minute Cook shows us how to use up that leftover chicken carcass to make a really tasty and nutritional Chinese-style chicken soup. She reckons this is great for boosting your immunity to colds and flu and descibes it as a “make it and mend yourself” soup, perfect for anyone at home feeling under the weather.
Here’s the recipe written down
Ingredients – serves 5- 6
- 1 whole chicken – half eaten – left over bones will do
- Or 2 chicken legs
- 1 small tin of sweet corn
- Bunch of coriander
- ½ an onion
- 2 inch piece of fresh ginger – sliced
- 2 cloves of garlic – sliced
- Salt and pepper
- 1 egg – optional
- 1 tbsp corn flour mixed with 1 tbsp cold water
- 3 litres of water
- Vermicelli noodles or rice noodles
Method
Take your left over chicken carcass or fresh chicken legs and put into a large pan. Pour in water until it just covers the chicken: approx 3 litres give or take.
Chuck in the ginger, garlic and onion and bring to the boil. Then turn the heat down, put a lid on the pan and leave to simmer for about an hour.
Turn off the heat and take out the chicken bones and any large lumps that you don’t want in there. Leave the chicken to cool a bit and then take off all the meat.
In a separate pan, boil some water and add your noodles for a couple of minutes or until they’re soft, then drain and rinse with cold water to stop them over cooking. Leave to one side.
Turn the heat on again so that your stock is simmering, then pour in the corn flour and water mix, whisked egg, chicken meat, chopped coriander and the sweet corn. Season with salt and pepper to your liking. Leave to simmer for another 5 minutes then it is ready to serve.
Get yourself a bowl, put the noodles in, then spoon your chicken soup over the top. You can add some finely sliced ginger and extra coriander to add more flavour.
>> Download a PDF of the recipe Chinese Chicken Noodle Soup
