GOLDEN CHICKEN NOODLE SOUP

• khẩu phần: 4
• thời gian hoạt động: 30 minutes
• tổng thời gian: 45 minutes

Nguyên liệu

500 g boneless, skinless chicken thighs (or breast')

½ tsp salt*

¼ tsp black pepper

2 tbsp olive oil

BROTH

3 garlic cloves*, finely minced

1 tbsp finely minced ginger*

1 brown onion, finely chopped

2 celery stalks, cut into 5 mm thick slices, thicker end cut lengthways

2 small carrots, cut into 5 mm thick half-moons

1.5 litres low-salt chicken stock*

1 bay leaf*

1 tsp ground turmeric

¾ tsp salt*

½/ tsp black pepper

2½ tbsp lemon juice

1 tbsp finely chopped parsley

PASTA

2 tsp salt*, for cooking the pasta

150 g (1 cup) ditalini pasta (or other small pasta like risoni, star pasta, small shells)

Hướng dẫn

Cook chicken - Sprinkle the chicken with the salt and pepper. Heat the oil in a large pot* over high heat. Cook each side of the chicken for 4 minutes or until golden - it doesn't matter if it's slightly undercooked. Transfer the chicken to a bowl. Once cool enough to handle, shred the

Sauté - In the same pot, cook the garlic, ginger, onion, celery and carrot for 5 minutes or until the onion is softened and translucent but not browned. Broth - Add the stock, bay leaf, turmeric, salt and pepper. Bring to a simmer, then reduce the heat to low and simmer for 15 minutes. Skim off and discard any scum at about the 2-minute mark. Return the chicken to the pot at about the 8-minute mark, including any juices accumulated in the bowl. Cook pasta? - Meanwhile, bring a large saucepan* of water to the boil. Add the salt and cook the pasta according to the packet directions. Drain in a colander. Finish - Add the lemon juice and half the parsley to the soup broth. Stir, then taste. Add more salt or lemon juice, if you want.

Serve - Place some pasta in a soup bowl, then ladle the soup over the pasta and sprinkle with the remaining parsley. Serve immediately!

Ghi chú

1 If you use breast instead of thigh, you will need to add a splash of extra oil before sautéing the vegetables.

2. If you cook the pasta in the soup broth, you will need to add another 375 ml (1½ cups) of stock. Don't be tempted to use water instead of extra stock as it will dilute the flavour of the soup broth.

LEFTOVERS Fridge 3 days, freezer 3 months. Keep the cooked pasta separate from the soup broth.