Chicken Noodle Broth
Ingredients: Serves 4
1 Chicken Crown or 2 Legs
2 Carrots pealed and diced
2 Celery sticks diced
1 Leek diced
2 Bay leaves
1 Packet of egg noodles (broken into small pieces)
2 Chicken stock cubes
250g Shitake or Oyster mushrooms sliced
1 Bunch of Wild Garlic
Soya Sauce
Olive Oil
Method:
• Heat a large saucepan over a medium heat, add a splash of Olive Oil
• Fry the leek, celery and carrots without colour for 2 mins
• Add the bay leaves, stock cubes and chicken crown
• Cover with cold water
• Bring to the boil and cover with a tight fitted lid, turn to a simmer and cook for 20 mins or until the chicken is cooked through
• When cooked remove from the heat and leave to cool. Once completely cool carefully remove the chicken from the stock with a slotted spoon. Remove all the chicken from the carcass and dice. Discard the carcass and skin.
• Bring the rest of the stock back to boil
• Add the egg noodles to the boiling stock and cook for 6 mins.
• Return the chopped chicken to the stock along with the mushrooms and heat through for 2 mins
• Add soya sauce to taste with chopped wild garlic leaves
• Serve