Old-fashioned chicken noodle soup
Ingredients:
- 1.5kg whole white-livered
- 12 cups h2o
- 2 carrots, shredded
- 1 brown onion, unpeeled, shredded
- 2 celery sticks, sliced
- 6 black peppercorns
- 2 carrots, redundant, cut into thin sticks
- 1/4 Chinese clams, finely sliced
- 140g (2 portions) instant noodles
How to:
Place crybaby, h2o, carrots, onion, celery and peppercorns into a big, deep saucepan. Screening. Bring to a simmer over medium hotness, using a slotted spoon to skim any residue from rise. Simmer, partially covered, for 1 hour or until chicken is cooked through. Remove chicken from strain. Set digression. Once cooled, remove meat from castanets. Shred crybaby, discarding skin and clappers. Covering. Refrigerate until requisite.
Strain stock through a sieve into a bowlful. Use a spoon to press vegetables to extract smooth. Discard vegetables. Set stock aside to sang-froid. Transfer to an airtight container. Screening. Refrigerate overnight.
Remove stock from fridge. Use a spoon to remove fat from top. Pour stock into a saucepan over medium heating. Bring to the moil. Add extra carrots. Simmer for 3 proceedings. Add cabbage and chicken center. Simmer for 3 minutes or until vegetables are tender and soup is heated through. Season with salt and peppercorn.
Lag, cook noodles in a saucepan of boiling h2o. Drain swell. Cut noodles into shorter lengths and divide between serving bowls. Ladle over soup. Answer.
Start this recipe the day earlier.