There is something about making soup from scratch, specifically chicken soup that makes you feel better. There is research that suggests chicken soup helps with coughs and cold, thinning mucus secretions and possibly even preventing as much muscus being produced.
What I really like about it is the process of making it. The act of cooking the bones and putting all that flavour into a soup, using the parts that would otherwise get thrown away… it makes me happy. It also makes a very tasty, nutritous soup.
I often make a Roast Dinner Soup using the left over veggies (I’ll admit I cook extra just to have leftovers to make the soup) and boiling the bones in milk. It’s amazing on a cold day. This week, having cooked a chicken, I felt the need to make a noodle soup. I’m so glad I listened to my urges, as they spoke truth. A good, good, good soup.
So chicken soup really is “Good for the Soul”
- 1 litre of chicken stock (made by boiling the bones)
- 1 bay leaf
- 150g thin rice noodles
- 2 cm fresh ginger sliced finely
- 2 tbsp fish sauce
- 1 tsp tamarind
- 150g cooked shredded chicken
- 300g finely sliced mixed vegetables
- Place the bones in a large saucepan, cover with water, add the bay leaf and leave to simmer for 30 minutes, now strain and keep the liquid.
- Add all the other ingredients and simmer for 15 minutes.