nourishing and grain free chicken and noodle soup
I've always loved soup since I was a kid, but my daughter not so much. So when I first made this and she tried, and not only had the whole bowl but another and then asked for a THIRD BOWL without even a hint of encouragement, I figured I was onto a winner.
Why did I give it this title? Well because it's one of the most popular recipes I've ever put out - so many kids LOVE it (and grown ups). I'm not even embarrassed to admit that we finished the entire pot in one night.
Perfect and nourishing for a cooler almost-winter evening, especially with a smattering of rain on the rooftop.
Dairy free, Egg free, Grain free.
Instant Pot and Stove Top.
Makes 6-8 serves of slurpy goodness.
1 leek, sliced
2 stalks celery, sliced
1 brown onion, diced
1 carrot, peeled and diced
1 knob ginger, finely chopped
2 garlic cloves, finely chopped
1 whole small chicken (preferably organic free range), roasted
1.5 litre water
1 tablespoon lard
100g sweet potato noodles* (buy here in NZ)
Sea salt + ground black pepper
Half a lemon
Option: quarter large white cabbage, thinly sliced
Strip the meat and a bit of the skin from your roasted chicken and set aside.
Place the bones, and frames in your Instant Pot with 1.5L water and cook under high pressure for 30 mins. If you don't have a pressure cooker, simmer in a large pot on the stove for at least 60 mins.
Strain broth into a container.
In your Instant Pot (or the same large pot on your stove), heat lard and then sauté leek, celery, onion, carrot, ginger and garlic until gently browned. Turn down heat and add your stained broth to simmer gently for 20 mins.
Add dry noodles to soup for the last 15 minutes.
Strip chicken meat/skin off the frame and add back to pot, add seasoning to taste.
Serve with a squeeze of lemon.
* A NOTE
Sweet potato noodles can also be found at Asian grocery stores and selected supermarkets. These are not spiralised fresh sweet potato/kumara. They are made from the starch of this root vegetable, and water. They come as dried noodles and when cooked become slippery and slurpy and can be used in place of rice or flour noodles, and perfect in Asian style dishes.