Chicken noodle soup with silverbeet
A popular soup with a twist, with adding silverbeet. Instructions how to poach chicken are included at the end of the recipe. Watch the video how to make this soup.
4 cups chicken stock (from poaching chicken)
2 Tbsp soy sauce
2 tsp white vinegar
1 Tbsp chopped ginger
125g vermicelli noodles
2½ cups shredded, cooked chicken
2 spring onions, finely sliced
4 cups sliced silverbeet
In a large saucepan place chicken stock, soy sauce, vinegar and ginger. Bring to a gentle simmer.
In another saucepan bring 2-3 litres of water to the boil. Add noodles and cook according to packet instructions.
Drain noodles and set aside.
Add chicken, spring onions and silverbeet to the chicken stock. Simmer for 5 minutes.
Divide noodles between 4 large bowls.
Ladle soup over the noodles and serve.
Use dried egg noodles instead of vermicelli.
Use 4 cups of sliced bok choy, kale, cabbage or spinach in place of silverbeet.
Poached chicken instructions
2-2.5 kg whole chicken, thawed or fresh
2 cloves garlic, chopped
2 Tbsp chopped ginger
2 Tbsp soy sauce
2 Tbsp white vinegar
Place all ingredients into a large saucepan. Add cold water until chicken is covered.
Bring to a slow simmer on the stove top. Put a lid on and cook gently for approximately 1½ hours or until chicken is cooked. [The chicken is cooked when it falls apart easily and there is no pink flesh].
Carefully remove chicken from the poaching liquid and allow to cool until it can be handled safely.
Remove chicken flesh from bones and divide into three portions.
Place chicken bones back into poaching liquid and bring to a simmer. Continue to cook for a further 1-2 hours.
Strain this liquid through a sieve and set aside to cool.
Once cooled, freeze or refrigerate and use as chicken stock in other recipes.