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    Immune-boosting Chicken Noodle Soup

    Chicken
    Soup
    ​

    4 servings

    分量

    15 minutes

    調理時間

    55 minutes

    総時間
    料理を始める

    材料

    1 tbsp olive oil

    4 x skinless chicken thigh cutlets, excess fat trimmed

    sea salt flakes

    1 onion, finely chopped

    1 tbsp finely grated ginger

    2 garlic cloves, finely chopped

    2 tsp finely grated fresh turmeric

    1 long red chilli, finely chopped

    1 tsp ground cumin

    1 tsp ground coriander

    1 tsp garam masala

    750ml (3 cups) salt-reduced or homemade chicken stock

    150g (5 oz) dried egg noodles

    1 large bunch broccolini, trimmed, cut into 3cm (just over 1”) lengths, stems halved

    100g (3.5 oz) trimmed kale, coarsely chopped

    ground white pepper, to taste

    2 cups trimmed bean sprouts, to serve

    chopped cashew nuts, to serve

    手順

    Step 1

    Heat the oil in a large saucepan or casserole dish over high heat. Season both sides of the chicken thighs with sea salt, then add to the hot oil. Cook the chicken pieces for 2-3 minutes on each side until they’ve started to turn golden. Carefully remove chicken from the pan and transfer to a plate.

    Step 2

    Reduce heat to medium, then add the onion and cook, stirring, for 5 minutes or until softened. Add ginger, garlic, ginger, turmeric, chilli and spices and cook, stirring, for 2-3 minutes or until fragrant.

    Step 3

    Add a cup of chicken stock and deglaze the pan, scraping up all those delicious golden bits of flavour. Return the chicken to the pan, followed by the rest of the chicken stock. Top up with a further 2 cups (500ml) of water and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Carefully remove chicken and transfer to a clean board. Slice and shred the chicken.

    Step 4

    Meanwhile, cook the noodles in a large saucepan of boiling water following packet instructions. Drain and toss the noodles with sesame oil. Divide among serving bowls.

    Step 5

    Remove the chicken from the soup and finely slice. Return the shredded chicken to the broth, as well as the broccolini and kale. Simmer with the lid off for a further 5 minutes, or until broccolini is tender and kale has wilted. Season to taste with sea salt and pepper. To serve, ladle the hot soup over the noodles and top with bean sprouts and a sprinkle of chopped cashew nuts.

    4 servings

    分量

    15 minutes

    調理時間

    55 minutes

    総時間
    料理を始める

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    材料

    1 tbsp olive oil

    4 x skinless chicken thigh cutlets, excess fat trimmed

    sea salt flakes

    1 onion, finely chopped

    1 tbsp finely grated ginger

    2 garlic cloves, finely chopped

    2 tsp finely grated fresh turmeric

    1 long red chilli, finely chopped

    1 tsp ground cumin

    1 tsp ground coriander

    1 tsp garam masala

    750ml (3 cups) salt-reduced or homemade chicken stock

    150g (5 oz) dried egg noodles

    1 large bunch broccolini, trimmed, cut into 3cm (just over 1”) lengths, stems halved

    100g (3.5 oz) trimmed kale, coarsely chopped

    ground white pepper, to taste

    2 cups trimmed bean sprouts, to serve

    chopped cashew nuts, to serve

    手順

    1

    Step 1

    2

    Heat the oil in a large saucepan or casserole dish over high heat. Season both sides of the chicken thighs with sea salt, then add to the hot oil. Cook the chicken pieces for 2-3 minutes on each side until they’ve started to turn golden. Carefully remove chicken from the pan and transfer to a plate.

    3

    Step 2

    4

    Reduce heat to medium, then add the onion and cook, stirring, for 5 minutes or until softened. Add ginger, garlic, ginger, turmeric, chilli and spices and cook, stirring, for 2-3 minutes or until fragrant.

    5

    Step 3

    6

    Add a cup of chicken stock and deglaze the pan, scraping up all those delicious golden bits of flavour. Return the chicken to the pan, followed by the rest of the chicken stock. Top up with a further 2 cups (500ml) of water and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Carefully remove chicken and transfer to a clean board. Slice and shred the chicken.

    7

    Step 4

    8

    Meanwhile, cook the noodles in a large saucepan of boiling water following packet instructions. Drain and toss the noodles with sesame oil. Divide among serving bowls.

    9

    Step 5

    10

    Remove the chicken from the soup and finely slice. Return the shredded chicken to the broth, as well as the broccolini and kale. Simmer with the lid off for a further 5 minutes, or until broccolini is tender and kale has wilted. Season to taste with sea salt and pepper. To serve, ladle the hot soup over the noodles and top with bean sprouts and a sprinkle of chopped cashew nuts.