A Wonderful warming soup packed full of flavour, to get this tasting really spectacular to need to make sure the broth really packs a punch in terms of flavour, add more of any of the spices listed below or be more generous with the chilli if you want a bigger kick. The chinese 5 spice contains star anise which gives a lovely Asian flavour to the broth and the ginger really warms your cockles.
Chicken noodle broth
GF, DF
Author: Jessica Scott
Recipe type: Brunch
Serves: 2
Ingredients
- 1tsp finely chopped ginger
- ¼ tsp chinese 5 spice powder
- ½ tsp ground coriander
- 1 garlic clove finely chopped
- pinch of chilli flakes
- 1 small diced carrot
- ½ fennel bulb chopped
- 2 handfuls leftover chopped roast chicken (alternatively you can use chicken breast finely chopped)
- 2 pints Homemade chicken stock
- 200g rice noodles
- 1tsp fish sauce
- 1dsp coconut sugar
- 1tsp coconut oil or clarified butter
- Garnish
- Coriander
- Mint
- Spring Onion
Instructions
- Gently heat coconut oil (or clarified butter) in a saucepan.
- Add the carrot, fennel, ginger, garlic, 5 spice powder, coriander & chilli.
- Give it s good stir and allow the spices to release their flavour, cook for a couple of minutes until edges start to turn golden, be careful not to burn.
- Add the chicken stock, fish sauce and coconut sugar, bring to the boil and simmer gently.
- Next add the Chicken* and noodles cook for a couple of minutes and taste and check seasoning, add sea salt of splash more of fish sauce if required.
- Place in bowl and garnish with fresh coriander, mint and spring onion.
- *if you are using uncooked chicken breast make sure it is chopped into small pieces and cook for extra 5 minutes in broth.
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