October 19, 2010
Poached Chicken Noodle Soup
The urge to 
cook came over me on Sunday afternoon and as it had a week of minor feasting, I decided to make something simple and hopefully healthy for dinner.
So, chicken noodle soup it was to be but instead of cooking the chicken to bits in the soup I decided to de-bone the chicken, use the bones to add flavour to the soup and poach the chicken meat to preserve texture and flavour.
Poached Chicken Noodle Soup
Time: 1-1.5 hours
Serves 3-4
Half a chicken
2 carrots
1 leek
3 ribs of celery
500 ml chicken stock
1.5l water
150g macaroni or noodle of choice
Roasted garlic
De-bone the chicken, separate the thigh and the breast meat, and reserve the bones for the soup. Marinade the chicken with salt, soy sauce, sugar and sesame oil and set aside while you prepare the vegetables (optional). Dice the carrots and slice the leek and celery.
Brown the chicken pieces and bones (skin side down first) in a large stock pot and set aside. Add oil and cook carrots and leeks for a few minutes, then add in celery. Season with salt and add in chicken stock, water and chicken bones, making sure to deglaze the bottom. Bring to a boil then simmer for at least 30 minutes.
Add in chicken pieces and poach at low heat till cooked, approximately 15 minutes. Remove and slice after resting the meat for a bit. Add in macaroni and cook till required doneness. Serve with some roasted garlic scattered on top.
Note: I left the skin on because I am a sucker for chicken skin but if you want it healthier you can remove the skin.
Posted by scrabbyfoo at October 19, 2010 02:27 PM