Chicken noodle soup

                    Dry sherry, saffron & sweet ginger vinegar

                    Chicken noodle soup

                    Chicken noodle soup

                    Serves 6
                    Cooks In1 hour 40 minutes
                    DifficultyNot too tricky
                    Nutrition per serving
                    • Calories 323 16%
                    • Fat 4.9g 7%
                    • Saturates 1.1g 6%
                    • Sugars 3.9g 4%
                    • Protein 44.1g 88%
                    • Carbs 23.8g 9%
                    Of an adult's reference intake
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Andy Harris
                    Tap For Method

                    Ingredients

                    • 1 celery heart
                    • 200 g small carrots
                    • 100 g baby leeks
                    • 2 cloves of garlic
                    • 200 g small onions
                    • 5 cm piece of ginger
                    • 1 x 1.4 kg whole free-range chicken
                    • 2-3 fresh bay leaves
                    • 1 handful of fresh parsley stalks
                    • dry sherry
                    • 1 pinch of saffron
                    • sweet ginger vinegar , optional
                    • 300 g mixed fine pasta shapes
                    Tap For Method
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Andy Harris
                    Tap For Ingredients

                    Method

                    1. Roughly chop the celery heart, peel and trim the carrots and trim the leeks. Peel the garlic, onions and ginger, keeping them whole.
                    2. Place into a very large saucepan with the chicken, bay leaves and parsley stalks. Season well with sea salt and black pepper and add enough water to just cover the chicken (about 3 litres).
                    3. Bring to the boil, then turn the heat down and simmer for 1 hour.
                    4. Remove everything from the pan, leaving only the stock. Throw away the herbs and ginger and once it’s cool enough to touch, shred the chicken.
                    5. Bring the stock back to the boil and add a good splash of sherry, the saffron and a splash of ginger vinegar (if using).
                    6. Add the pasta and continue to boil until the pasta is al dente.
                    7. Return the chicken and vegetables to the pan and simmer over low heat until they are warmed through.

                    Tips

                    Sweet Yamato Ginger Vinegar from Japan is available online – it adds warmth and depth to cocktails, soups and salad dressings.

                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Andy Harris

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