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Chicken Noodle Soup

This is the last of the three meals that we often eat from one chicken. Even if you have no chicken left to put in, it is still nice. However it has to be home made chicken stock. The stock is most of the dish, a cube or powder just doesn't do it. If you cannot get pak choi, all sorts of vegetables could be used, e.g. savoy cabbage, fine green beans, sliced runner beans. Serves Four

bowl of noodle soup

Ingredients

  • 1 litre / 2 pints chicken stock
  • 75g fine egg noodles
  • 1 large or two small pak choi
  • 1 tsp soy sauce
  • ½ tsp 5 spice powder
  • 50g / 2oz cooked chicken

Slice the pak choi across, keeping the fleshy white stalk and the green leafy bits separate. Shred the chicken. Bring the stock to a simmer and add the 5 spice, white parts of the pak choi and the noodles. The noodles normally come as a folded "nest" or sheet: break them up a bit to make them a bit less messy to eat. When the noodles are soft, add the chicken and green pak choi, cook for a couple minutes more. Serve with soy sauce and green tabasco on the table for those who want to spice it up a bit.