I don’t think there is anyone who would deny the healing properties of a good chicken noodle soup. I’m no doctor so I can’t tell you the science behind chicken soup, but I do know that when I am feeling poorly and all blocked up with a cold chicken soup is one of the things that makes me feel ten times better.
This recipe first came about when I was studying law at university. I had yet another cold, no doubt caused by the poor insulation and lack of heating on in my old Victorian student house, and I needed something comforting that would soothe my sore throat and clear my woolly head. Fortunately, most of the ingredients to make a good quality chicken noodle soup are actually incredibly cheap. When you’re on a budget and not feeling your best a cheap chicken soup is precisely what you need! Forget expensive cold and flu tablets, just serve up a bowl of this.
Over the last 4 years the recipe has developed a little bit. I’ve always used Japanese noodles but now I’m firmly set on using big, thick udon noodles. There’s something incredibly satisfying about their texture. A bit of substance that works well to settle your stomach when you’re not feeling your best.
I’ve also upped the quantity of ginger slightly which can only be a good thing. Ginger is well known for clearing the sinuses adding to the healing qualities of chicken noodle soup.
Just thinking about a big steaming bowl of this, is making me feel better. This chicken soup is real comfort food! Full of flavour, silky udon noodles, and rich roasted chicken. What’s not to love? Whether you’re ill or not!
Japanese Chicken Noodle Soup
- 300ml Tsuyu (Japanese noodle broth*)
- 600ml Chicken stock
- 2 cups roasted chicken (use smoked tofu as a vegetarian alternative)
- 2 inch root ginger (thinly sliced)
- 8 spring onions (thinly sliced)
- 1 cup chestnut mushrooms (sliced)
- 1 pak choi
- 500g udon noodles
- Heat the tsuyu and chicken stock in a large pan and bring to a gentle simmer.
- Add the chicken and ginger and simmer for 10 minutes.
- Next add the most of the spring onions (keep some for garnish), mushrooms and udon noodles and cook until the vegetables have cooked through and the noodles are soft (roughly another 5-10mins). Finally, add the pak choi and simmer for a further two minutes until the leaves have begun to wilt.
- Finally, serve in deep bowls with a sprinkling of the leftover spring onions to finish.
Whilst this is the chicken noodle soup recipe that I swear by when I’m feeling rough, I’m well aware that everyone has their own family recipe. I’d love to hear about yours in the comments. What do you think the secret to a medicinal chicken soup are?