Chicken Noodle Soup Recipe

Having chicken stock on tap you’ve made yourself on a Sunday is a proper luxury. Removing the skin is a little fiddly but it means you can makesome delicious chicken skin crackers amd that you don’t get thos huge goblets of fat in the stock that takes ages scooping up.

Ingredients

  • Whole uncooked chicken

  • Salt

  • *Whole white onion

  • *Peeled carrot

  • *MSG

  • *Cinnamon stick

  • *Anise stars

  • *Thin slice of ginger

  • *Whole garlic segment

  • *Chicken stock cube

(anything with a * is optional. I strongly believe each home should have its own signature stock. Take your time finding yours )

Method

  1. Take a whole chicken and skin it. Try and keep the skin in pieces as big as possible.

  2. Line a baking tray with parchment and lay the pieces of chicken skin on it flat. Shove it in the oven at about 220. Check on the skin after about 15 minutes – it should be golden brown and shatter like glass.

  3. Into a pot add about a quarter of a palm of salt and anything else you feel like might make it taste nice. Chicken stock cubes are sort of cheating, but also totally acceptable.

  4. Put the chicken in the pot and submerge it with boiling water from the kettle. Bring the pot to a boil and then turn down the heat immediately to a low flame. Leave it simmering for at least two hours but I tend to forget it for four or five. If it boils its not the end of the world – you’ll just have slightly cloudier stock.

  5. Let the pot cool for a couple of hours before removing the chicken carefully (it will fall apart and plop back into the stock getting it everywhere if you’re not careful). Debone the chicken completely.

  6. To put together a quick lunch or supper just assemble a couple of ladles of chicken stock, some of the chicken meat and a little cracker of baked chicken skin. Add a thinly sliced leak and some hard cheese and serve with a slice of toast to make it Welsh. Add chilli sauce, some bean sprouts and rice noodles and a roughly chopped spring onion to give it more of Pho feel.