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| Frost whiskers on bracken |
We've had frosts and hail and sleet!
The goose-feather doona and my woolies and thermals are out.
The fire is lit and making the place all lovely and cosy!
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| Broken glass? No, indeed! Ice from a puddle! |
It's winter and I love it! It's soup season.
One of our favourites is chicken noodle soup so I thought I'd share the recipe for the Chez Archer Chicken Noodle Soup.
Stock:
- I make my own because the shop-bought ones often have corn or maize hidden in the ingredients as "dehydrated/hydrolysed vegetable protein"
- about 2 kg of chicken with bones because stock made with bones has all the great immune boosting goodness. - drumsticks are good.
- garlic - at least 3 cloves - crushed
- ginger - a good 2" grated
. - Simmer until the chicken is cooked.
- Drain through a sieve.
- de-bone (bones to the freezer for a batch of bone broth later)
- cooked chicken (can use some in the soup and the rest for a meal)
- cool the stock overnight in the fridge and discard the fat off the surface.
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| Vegetables ready to add |
- 4 cups of chicken stock
- 1 medium to large carrot - grated
- 1 stalk of celery - thinly sliced
- a handful of snow peas - chopped
- half a red capsicum - chopped
- more garlic - crushed clove (because that's good for winter ills too!)
- and noodles (I use Wokka Shelf Fresh Singapore Style noodles)
- salt and pepper to taste
. - saute garlic in a little oil
- add stock
- add prepared vegetables and noodles
- heat through until the vegetables are lightly cooked - we like them to be slightly crunchy still rather than cooked to limpness.
Between the bread and the soup we got our recommended five daily servings of vegetables!
Are you a soup fan? What's your favourite?
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