The "Package"
You know that you're maybe a little obsessed with cooking when the second thing (the first being the overwhelming desire to "mother" the person) that comes to your mind after you hear that someone is under the weather is, "Hmm...what can I cook to make him feel better?" Now, I'm no doctor, but I've always been a believer in the healing powers of a hot, steaming bowl of home-made soup. A couple of days ago I put together a thermos of chicken noodle soup, a recipe which I picked up from my days in the US, together with fresh fruit for B, who was down with a cold. Life is so fast-paced these days that most home cooks no longer have the time to make chicken stock from scratch, but the results are far superior and much more nutritious. I recommend this soup for tummy upsets, the cold/flu and generally, if you're looking for some old-fashioned goodness.
Simmering over low heat allows the flavours to develop
Serves 2-3 as a main course
For the stock:
2 l. water
2 chicken carcass or a mix of chicken bones from the breast, drumsticks and thighs (Kampung chicken recommended because of the lower fat content)
About 500 g of chicken parts, skin removed and bones in tact (I used chicken thighs and breast)
1 bay leaf
2 sprigs thyme
1 large carrot, cut into large chunks
2 stalks celery, cut into large chunks
1 small turnip, cut into large chunks
1 large brown onion, quartered
2 cloves garlic, unpeeled
10 black peppercorns
A pinch of sea salt
In a large stock pot, bring cold water, chicken parts and chicken bones to boil over medium heat. Let it boil for about 10 minutes, skimming off the scum and fat that rises to the surface. Lower heat and simmer, covered, for about 1/2 hour. Remove chicken thighs/breast with a pair of thongs, and set aside. Return pot to simmer, add herbs and vegetables as well as the peppercorns and salt for another 1 to 1 1/12 hours, checking occasionally and topping up with additional water if necessary. When cool enough to handle, strip the meat from the bones of the chicken parts and return the bones to the stock pot. Reserve meat and keep covered. Strain soup through a fine mesh sieve, pressing all the liquid from the vegetables and chicken. Defat the broth if there is a thick layer of fat on the top.
For the soup:
2 tbsps butter
1 medium brown onion, chopped
2 medium sized carrots, cut into half-discs
2 stalks celery, sliced thinly
150 g button mushrooms, sliced
1 bay leaf
1 sprig of thyme
1/4 cup petit pois (optional)
1 cup baby spinach (optional)
2 coils of tagliatelle (or closest substitute to wide egg noodles)
Sea salt and freshly cracked black pepper
To garnish:
2 tbsps chopped Italian flat leaf parsley
Fried shallots (optional)
In a clean, heavy-bottomed sauce pan, heat butter over medium-low heat. When butter is melted, add onion and sweat gently for about 3-4 minutes until soft. Add carrots and celery and fry for another 5 minutes. Add mushrooms and herbs and fry gently until mushrooms just release their liquid. Season lightly with salt and pepper. Pour in chicken stock and bring to a gentle boil. Add chicken meat and petit pois and simmer for an additional 5-7 minutes.
On a separate burner, bring a medium sized pot of water to boil. Add a pinch of salt and cook tagliatelle according to package instructions, about 5 minutes. Strain well and refresh with cold, running water from the tap to stop the cooking process. Cut noodles into 2 inch ribbons with a pair of scissors.
When you are about ready to serve, stir in baby spinach and noodles. Garnish with parsley and fried shallots.
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