Chicken noodle soup
Now we’re right in the middle of Winter, time to whip out the Instapot for stocks, soups & stews. I normally make a pot at a time then freeze into single or double portions to take into work or to make savoury oats or noodle soup. It is on rotation depending what type of veg I have or frozen meatballs / dumplings I find in the freezer. Sometimes there’s chili, a lil garlic or a tom yum paste..
Ingredients
Chicken broth (homemade or store bought)
Pieces of chicken (from the broth or roast chicken leftovers)
Glass noodles or rice noodles
½ clove Garlic (minced)
Chinese veg - wombok, daikon, bokchoy, gailan, or any variety you love
Frozen meatballs or fishballs
Sea salt or fish sauce to taste
Chilli & Fried Shallots (optional)
Method
Boil water and cook the frozen meatballs first. Add glass noodles or rice noodles after a couple of minutes as this tastes less time to cook. TIP! the meatballs float once they are ready. Strain & place noodles / meatballs into a bowl.
Heat the broth Bring chicken broth to a gentle simmer. Add garlic and optional chilli in your bowl for pouring the soup on top of.
Veg time Add your Chinese greens: wombok, daikon, gailan, or whatever’s in the fridge. into the broth. Cook until just tender before draining & placing into bowl with the minced garlic.
Combine both by pouring the hot broth onto the noodles. Season with sea salt or fish sauce.
Finish Top with sliced shallots for freshnessess and a little crunch.