Tuesday, 26 January 2016

Chicken & Noodle Soup #sikandalouscuisine

A good stock is the soul of all good soups and sauces . This is my standard stock , and I have small batches frozen which I use to make my soups in a jiffy. With a good stock in place , 90% of your work is done.

2 Liters Water.
500 Grams Chicken Thigh / Legs / Wings / Neck ( With bone ).

1 Spring Onion Chopped.
8-10 Cloves Garlic - Crushed.
1 Carrot Chopped.
2 Stalks Celery - Chopped.
10 Peppercorns.
1-2 Bay Leaves.

Simmer the above covered on low heat for about an hour.Strain and reserve the stock, retain chicken , discard the rest.This is your beautifully flavored stock which will be reduced to approximately 1.5 liters .Adjust seasoning.

De bone and chop the boiled chicken to bite
sized pieces.
4 Dried Shiitake mushrooms
Boiled Noodles - Depending how noodly and thick you want your soup.
2 Stalks Celery
1 Tablespoon Butter.

Soak mushrooms in hot water for a few hours , they will increase in size and become spongy . Cut to size. You may use any mushrooms you wish to - go with what is handy.

Heat a bit of butter , saute mushrooms ,
noodles and chicken for a few minutes on low heat .Add boiling hot stock and celery, and gently simmer for a another
minutes ,and take off with a twist of lemon juice if desired.Shiitake mushrooms
here give a mysterious woody earthy flavor . Hearty , wholesome and total comfort food

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1 comment:

  1. Love the combo of chicken and noodle in soup. Perfect for Evening