Recipe of the Month - January
Chicken Noodle Soup
something warm, aromatic and healthy for your new years resolutions, also with some fresh ginger and garlic which is a great way to help you fight the winter colds.
Provided by Emlyn Sexon, Life’s Kitchen Company Head Chef
1 and a Half Litres of Chicken Stock (or miso soup mix)
2 x Boneless, Skinless chicken breasts
2 tsp fresh chopped root ginger
2 cloves of fresh chopped garlic
100g rice or wheat noodles
100g sweet corn, canned or frozen
100g chestnut mushrooms, thinly sliced
4 x spring onions, thinly sliced
4 tsp soy sauce
Some chopped coriander and sliced chilli (optional) to garnish
Preheat oven to 180C/160C fan forced. Place the chicken vegetables and onion in a baking dish. Season and drizzle with olive oil. Bake for 20 minutes.
Meanwhile, place the quince paste, vinegar and 1/4 cup of the chicken stock in a saucepan over medium heat. Cook, stirring often, for 10 minutes or until the quince paste dissolves.
Brush 1/2 of the quince mixture over the chicken. Combine remaining stock with the remaining quince mixture and pour around the chicken. Scatter over the rosemary. Roast, basting occasionally, for 30 minutes or until the chicken is golden and cooked through.
Ladle the soup into four bowls and sprinkle over the coriander, remaining onion and chilli.