I love to cook.
I don't always bother if I am alone and will quite often veto a full meal in the evening for a Ginster's chicken and mushroom slice or some popcorn and a tube of Pringles, but when I do cook for the two of us, I go all out.
We eat spectacularly well in my house -- we generally cook everything fresh, avoid freezer-foods (apart from one night a week when we'll have a "Kid's Tea" of chicken kiev, fries (chips!) and beans) and every meal time is always quite an event. There's never the case of not having prepared for dinner.
We'll email back and forth throughout the day about what we'll have that evening, chucking recipe ideas around and getting excited and then changing our minds at least three times before FINALLY coming to a decision.
Chris and I generally only argue about 3 things. Washing up, taking the bin out and food. Because we are both so passionate about food, we often have very clear ideas about what we envisage our evening meal to be. I might really want pasta, and have already planned in my mind tucking in to a billowing pile of tagliatelle, with a rich, oozy, comforting sauce -- but he'll really fancy an oriental stir fry, packed with veggies and with five spice and thick egg noodles. We'll both be SO adamant about what we want that we'll actually argue. About food. Happens ALL THE TIME.
Because I love food so much, I am really dreading next Thursday and Friday, when I'm nil-by-mouth bar clear liquids and jelly, in preparation for my exciting camera-up-the-bum adventure in the hospital.
I then remembered this amazing recipe for a delicious clear(ish) broth I made a while back that was cheap, ridiculously easy to made and RUDDY YUMMY. On the evening I'm not allowed to have a proper dinner, I am going to make this and just give Chris all the solid bits. The soup really is that delicious on its own.
So ANYWAY. As usual I've waffled on for nigh-on 400 words before I've even got to the whole point of this article! Here for your masticating pleasure is my recipe for the BEST CHICKEN NOODLE SOUP EVER.
(This probably should serve four normal people but the two of us ate the whole lot.)
STUFF YOU'LL NEED:
- 900ml chicken stock (veggies, just switch this to vegetable stock, obvs.)
- 1 whole chicken breast (or tofu, if you're veggie. Or something)
- 1 tsp chopped fresh root ginger
- 1 & 1/2 chopped garlic clove
- A couple of handfuls of rice noodles
- 2 heaped tablespoons of tinned sweetcorn
- 3 or 4 mushrooms, sliced reeeeeeaaaaaaally thinly
- 2 spring onions, chopped up all tiny
- 2 teaspoons of soy sauce
- A pinch of chilli flakes
WHAT YOU NEED TO DO:
Pour the stock into a pan and add the whole chicken breast, the chopped ginger and the garlic and whack the heat on high until it's bubbling away nicely. Then reduce the heat, partly cover and simmer that shiz for 20 minutes, until the chicken is looking cooked but still tender.
Scoop your chicken out of the simmering broth and put it on a chopping board, or a CD case or whatever, I'm not your Mum, and get two forks and shred it.
Put the chicken back into the broth and throw in your couple of handfuls of rice noodles, the sweetcorn (stopping of course to have a sneaky spoonful straight out of the tin into your open mouth - best thing ever), mushrooms, the spring onions and the soy sauce.
Simmer for 3-4 mins until the noodles are tender, and chuck in your chilli. Add as much as you want. I found that a big pinch was enough to make my nose run but not enough to make me cry.
It's really that simple. I'm not usually an advocate of soups for dinner, but this has enough carby goodness from the noodles that it feels substantial, yet you still feel virtuous.
So, xoJaners, will you try this? Would you like to see more recipes on the site? And what's YOUR fail-safe chicken noodle soup recipe? Comment below!
Making dinner arrangements on Twitter: @Natalie_KateM