An easy and delicious soup from one of my favourite TV cooks. This is Nigel Slater’s Chicken Noodle Soup.
Isn’t noodle soup just so inviting!
You know you’re going to get covered in splatters, and that there’s simply no way of eating it elegantly. You will have broth dribbling down your chin and impossibly long noodles hanging out of your mouth.
But it doesn’t matter.
Everybody else is in the same boat, and it tastes just so flippin good that it’s worth being subjected to the toddler-esk napkin tucked in the neck of your t-shirt.
Just hold that bowl to your mouth and revel in the broth splatters and escaping noodles.
But don’t tell my children any of that. Any excuse for not having to use table manners and my kids are straight in there.
Gracey loves eating burritos because she knows I’ll let her put her elbows on the table – meaning she gets rice all over the table instead of all over her lap.
Lewis on the other hand, loves it when we take cereal with us to his early morning swim class because I let him drink the leftover milk straight from the plastic bowl – rather than put the lid back on it and get milk all over the inside of my bag.
If I told them to ‘revel in the splatters’ I’ve no doubt I’d regret it for the rest of my life.
Cooking the mushrooms after browning the chicken
This slurpily delicious soup is one of Nigel Slater’s recipes.
If you’ve never read his books or watched his recipe programmes on TV then I urge you to do so.
He’s got this calm and soothing voice that talks you through the recipes. By the time you’ve finished watching one of his shows you almost feel like you’ve just been listening to a relaxation tape.
Cooking the chicken in the stock
He uses fresh, simple ingredients and treats them carefully but with utter confidence and always produces something that I want to go and make the second the credits roll.
This soup is no different. I spotted it here, and was eating it 45 minutes later. Bliss.
If you enjoyed this en here is a post of 10 delicious soups which are really yummy too!
Nigel Slaters Chicken Noodle Soup Recipe:
Nigel Slater's Chicken Noodle Soup
- 1 tbsp vegetable oil
- Four Chicken Drumsticks
- 150 g brown mushrooms- such as chestnut or portabella chopped
- 3 spring onions/scallions chopped
- 1 litre chicken Stock fresh stock is best, but water + 3 stock cubes - or 3 tsp bouillon for gluten free is fine
- 125 g flat rice noodles
- 2 large handfuls kale chopped
- pinch of salt and pepper
- 1/2 tsp sesame oil
- Heat the oil in a large frying pan/skillet and add the chicken legs. Cook for 5-6 minutes, turning regularly until lightly brown all over.
- Add the mushrooms and cook for a couple of minutes until lightly browned then add the spring onions/scallions.
- Pour in the stock and bring to the boil. Turn the heat down and simmer for 25 minutes.
- Take out the chicken legs and pull off the flesh using a knife and fork.
- Add the noodles to the stock and cook for 2 minutes, then add the kale and chicken and cook for a further minute. Season with salt and pepper and add the sesame oil. Divide between two bowls and serve.