Making chicken noodle soup is quite time-consuming but is well worth the effort. Baking the chicken legs first allows for a much richer flavor and gives the meat a much better texture than simply simmering from the start. You can add or remove whichever vegetables you like to suit your tastes.
Ingredients
(Serves 2-3)
- 4 chicken legs
- 1 large onion
- 2 cloves garlic
- 2 carrots
- ¼ savoy cabbage
- 1 teaspoon dried ginger
- 1 teaspoon dried coriander
- 2 tablespoons soy sauce
- 8 ounces rice noodles
Instructions
- Preheat oven to 350℉.
- Coat chicken breasts in oil, season with salt and pepper, and pop in the oven for 20-30 minutes.
- Meanwhile, chop the onion, garlic, carrot, and cabbage.
- Heat some oil in a large pan and add the onion and carrot.
- Fry for 5-10 minutes and then add the garlic, cabbage, ginger, and coriander.
- Continue to fry for another 5-10 minutes and then set aside.
- When the chicken is done, place it into a large pot of boiling water and leave to simmer for 40-50 minutes.
- When done, strain the liquid through a sieve.
- Pick the meat off the chicken legs being very careful to avoid bones.
- Place the chicken meat, the strained liquid, and the fried veg into a pot and place on a medium heat.
- Leave to simmer for 20-30 minutes, adding the noodles and the soy sauce when there are 5 minutes left to go.
- Serve immediately.
