Chicken Noodle Soup

INGREDIENTS

• 2 skinless, boneless chicken breasts
• 8½cups water
• 1 onion, with skin left on, cut in half
• 1 large garlic clove, cut in half
• ½-inch piece fresh ginger, peeled and sliced
• 4 black peppercorns, lightly crushed
• 4 cloves
• 2 star anise
• 1 celery stalk, chopped
• 6–8 baby corn, sliced
• 2 scallions, finely shredded
• 4 ounces dried rice vermicelli
• 1 carrot, peeled and shredded
• salt and pepper, to taste

1. Put the chicken breasts and water into a saucepan and bring to a boil. Reduce the heat and simmer, skimming the surface until no more foam rises.
2. Add the onion, garlic, ginger, peppercorns, cloves, star anise, and a pinch of salt. Continue to simmer for 20 minutes, or until the chicken is tender and no longer pink when cut into.
3. Strain the chicken, reserving about 5 cups of the stock but discarding any flavoring solids. Return the reserved stock to the rinsed-out pan and add the celery, baby corn, and scallions.
4. Bring the stock to a boil and boil until the baby corn is almost tender, then add the noodles and continue boiling for 2 minutes.
5. Meanwhile, chop the chicken, add to the pan with the shredded carrot and continue cooking for about 1 minute, until the chicken is reheated and the noodles are soft. Season with salt and pepper.
6. Transfer the soup to warm bowls and serve immediately.

SERVES: 4–6
PREP TIME: 15 MINS
COOK TIME: 35 MINS

Turkey Miso Soup Recipe

This comforting soup, enriched with miso paste, is just the thing to warm you up on a cold winter’s day.

INGREDIENTS

• 8 ounces fresh udon noodles
• 1 tablespoon vegetable oil
• 1 small leek, white and light-green parts halved lengthwise and thinly sliced
• 10 cups turkey stock
• 3 carrots, sliced
• 1 teaspoon white pepper
• 4 cups halved sugar snap peas
• 2 cups cooked turkey meat, shredded or chopped
• ¼ cup white miso paste

1. Cook the noodles according to the package directions.
2. Heat the oil in a medium saucepan over medium–high heat. Add the leek and cook, stirring frequently, for 3 minutes, or until it begins to soften. Add the stock, carrots, and pepper and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the carrots are just tender.
3. Add the sugar snap peas, turkey, and cooked noodles and simmer for 2–3 minutes, until heated through. Stir in the miso paste until it is dissolved.
4. Transfer the soup to warm bowls and serve immediately.

SERVES: 4
PREP TIME: 5 MINS
COOK TIME: 25 MINS

This soup is great to store in the freezer so that you can heat up a bowl whenever you like, but cook and add the noodles just before serving.