Chicken Noodle Soup

‘Tis the season to get sick unfortunately. We’re fast approaching winter, it’s getting chilly in the mornings but at least it’s still warm during the day. I’m a big soup fan but they can be quite time consuming to make in order to get the depth of flavour you want. However when you’re sick, the last thing you want to be doing is cooking up a storm for hours just to get that perfect broth.

Alas, I have a possible solution. A lot of the time, simple is best. And for me when I can barely breathe through my nose and I’m coughing up a lung, all I want is a nice flavoursome broth and some carbs. So think – broth and noodles. To make this a bit more substantial, I added in some chicken. Sounds like it’d take hours right? Wrong! I made this delicious soup in 30 minutes. Here’s how you can too.

Chicken Noodle Soup (serves 1)

What you’re going to need

2 cups chicken stock (I used 1 Chicken Stock Pot )

1 cup water

1 small onion (skin on), roughly chopped

1 clove garlic (skin on), roughly chopped

1 small carrot (skin on), roughly chopped

1 teaspoon whole black peppercorns

1 portion dried noodles (I used Chang’s Long Life Noodles but you can use any instant noodles)

a handful shredded BBQ chicken

olive oil

Method

  1. In a medium non stick saucepan on a medium heat, add the olive oil, onion, garlic and carrot. Fry until onions and garlic begin to soften and brown.
  2. Once mixture in the saucepan is fragrant, add the chicken stock, water and peppercorns and reduce to a simmer. Simmer for 25 minutes.
  3. During the last 5 minutes of simmering, cook your noodles as per packet instructions (ideally have noodles that cook in a bowl of boiling water so you can set and forget)
  4. Remove the broth from the stove top and strain your liquid into a heatproof jug.
  5. Add the strained liquid back into the saucepan on a low heat. Add in the noodles and chicken and stir well. Keep on the heat for 2 minutes and then serve immediately.

Chicken Noodle Soup

 

Chicken Stir Fry with Hokkien Noodles

This is my 100th post on The Economic Foodie! Just wanted to start off by saying thank you to everyone who follows my blog and has tried out some of my recipes! I really appreciate your support and thoroughly enjoy engaging with the food blogging community. 

If you have been following me for a bit, you will know from my previous posts that I cook family dinner every Sunday. This is a great chance for me to refine my cooking skills as well as learn new ones. Surprisingly, I have never really cooked stir fry until the last week! It’s not because I don’t enjoy them or think they are overly difficult, it’s just one that slipped down the to do list until now.

I have now started study again and I am incredibly time poor. I still hope to keep my passionate hobby of cooking alive during this time and Sundays will be a standing reservation for me in my kitchen. However I will now be trying out recipes and experimenting with dishes that I can make in less than an hour and with the least amount of washing up as possible (since Sundays are also my dishes night at home).

Alas, stir fry! I have based this on the way my mum prepares hers but with a few minor tweaks. There is loads of veg and very minimal prep involved. It is also an easy recipe to make extra serves which works perfectly for work lunch the next day!

Alright, enough story telling. Time for noodles!

Chicken Stir Fry with Hokkien Noodles (serves 5)

What you’re going to need 

500 g chicken thighs, sliced into strips

400 g hokkien noodles

bunch brocollini, stems trimmed

100-200 g asian mushrooms (I used Enoki but you can use shiitake or oyster if you prefer)

1 bunch bok choy

8 baby corns, chopped in half

small handful snowpeas

1/4 cup oyster sauce

3 tablespoons light soy sauce

peanut oil for frying

Method

  1. In a wok on a high heat, heat up around 2 tablespoons of peanut oil. Once hot, cook the chicken until cooked through (~5 minutes). Remove from wok and set aside.
  2. Heat up one tablespoon of peanut oil.. Once hot, add all the veggies and cook for 2-3 minutes until they have shrunk and are almost cooked through.
  3. Add back in the chicken as well as the sauces. Mix well.
  4. Lastly stir through the noodles (I used noodles that do not require pre cooking). Mix well until sauce coats the noodles and everything is evenly mixed.
  5. Serve hot!

Chicken Stir Fry