You really will feel good when you eat this chicken soup! It’s delicious, fragrant and satisfying. Use a good quality, free range chicken for the best result. Thank you to the Gold family for sharing their family recipe with us.
Pairs well with …..
A little extra dash of chilli if you like the heat
Hints and tips:
Use any extra stock you have left for a beautiful risotto or a broth with chicken dumplings, ginger and spring onions.
In a very large saucepan or stockpot, place the cleaned whole chicken, chicken wings, carrot, celery, mushrooms, brown onion, garlic, cloves, salt and peppercorns. Cover with cold water. Depending on the size of your stockpot, you may need 2 – 3 litres of water to ensure the chicken and vegetables are submerged.
Bring to a simmer, do not allow to boil. Skim any brown foam and impurities that rise to the surface. Allow to simmer, uncovered for approximately 3 hours.
Turn off the heat and remove the chicken from the stockpot and set aside. When the soup is cool enough to handle strain through a fine sieve. Discard the vegetables and place the chicken stock (broth) in the refrigerator overnight.
Shred the chicken, discarding skin, fat and bones, cover and refrigerate.
The following day, skim the fat off the surface of the stock and it is now ready to use.
Place 6 – 8 cups of stock into a large saucepan (see note) and add the ginger slices, chilli and shredded chicken. Heat gently. Once hot, add the lime juice, soy sauce, spring onion and cooked noodles. For this recipe we used egg noodles. Taste and add more lime juice and soy sauce if required.
Sprinkle with coriander leaves and serve.
Note: We used approximately 6 cups of stock to make the soup. If you are using all of the stock, you may wish to increase the amount of soy sauce, lime and chilli to suit. Freeze any excess stock for future use.