Today is a rainy day and on rainy days all I want to do is snuggle up with a big bowl of chicken noodle soup and watch movies. This is a recipe I use all the time, it’s so easy to make and taste amazing! Enjoy!
1.5 litres good-quality chicken stock
1 bunch of spring onions, trimmed, sliced and separated into white bits and green bits
3 cloves of garlic, peeled and thinly sliced
1 red chilli, deseeded and finely chopped
1 x 2cm pieces of fresh ginger, peeled and sliced into matchsticks
1 cinnamon stick
2 star anise
6 black peppercorns
Sea salt flakes
3 skinless, boneless chicken breasts
1 stick of celery, trimmed and sliced into thin matchsticks
1 carrot, peeled and sliced into matchsticks
150g quick-cook thin noodles
Small bunch of fresh basil leaves
Small bunch of fresh mint leaves
1 lime, cut in half
Put the chicken stock into a large pan with the spring onion whites, garlic, chilli, ginger, cinnamon, star anise, peppercorns and a good amount of salt. Bring to a simmer, then carefully slide the chicken breasts in and cover with a lid. Cook for 12 minutes, then throw in the celery and carrot and cook for a further 5 minutes. Taste the soup and season as necessary.
Remove the chicken, cinnamon stick and star anise from the soup with a slotted spoon and at the same time put the noodles into the broth and cook, uncovered, for as long as needed.
While the noodles are cooking, flake the chicken into bite-sized pieces with two forks. Just before the noodles are ready, put the chicken back into the broth to heat through and taste the soup again to check if you need any more seasoning.
Rip up half of the basil and mint leaves, stir through the soup with the spring onion greens and then divide the soup among 4-6 bowls. Scatter the remaining herbs over the top and squeeze a little lime juice over each one to finish.