Is there anything as comforting on a bitterly cold, wet day than a hearty bowl of steaming soup?
Wafts of luscious aromas filled my home & made us all salivate, desperately watching the pot for my Chicken Noodle Soup to be ready. We’d been out & about in the rain & now just wanted to greedily devour this comforting classic.
Grab yourself a large stock pot boiler. Peel, wash, chop & plop the following veggies into it – 2 sticks of celery, 2 onions & 3 carrots.
Dice up 1 kilo of chicken thigh, season well with salt & white pepper before heating a wee glug of oil in a fry pan to brown them off. Whack those in the pot too & give it a jolly good mix up.
Next pour 2 litres of chicken stock in & add 4 bay leaves, a tablespoon of ground black pepper, a teaspoon of mixed herbs & a teaspoon of paprika. Stir to get all those seasoning spices dispersed.
Bring the soup up to the boil before lowering the heat to a gentle simmer for 3 agonisingly long hours of drool time.
When the time is up, you may choose to partake in the classic soup sport of bay leaf fishing, or just leave them in for people to discard themselves as they eat.
Bung in a packet (250g) of vermicelli rice noodle straight into the soup for the final 2 minutes to allow them to cook in the soup & there you go – It’s Chompin Time!