Gluten, Lactose, Corn, Egg, Soy*, Nut Free
We didn't have chicken fillets but did have heaps of chicken drumsticks, water, stock, celery/celery leaves, carrots, potatoes, garlic and other spices. Initially the method we used (which took a while) was to simmer the chicken with some celery leaves and garlic in some water to get the meat off the bone. It worked but wasn't very efficient. We kept some of the 'stock' water for use in the soup and added 1 litre of chicken stock. Ha, we hadn't really got the gist of vermicelli yet either and broke it into bits over the pan. Not a great idea. Bits of dry noodle going everywhere. We've learned better methods since. If you do it this way with chicken drumsticks, make sure you thoroughly check for bones in the meat you put into the soup. One or two of our initial attempts did have some bones in there. Not a good look and a major choking hazard.
I've since purchased a stock pot and honed my chicken noodle skills. This pot was a bargain from Target at $12.00. I had to start my kitchen collection all over again as I did not bring anything from Perth after my separation. I'm now the proud owner of two stock pots. One was gifted to me by a friend. What will I do with two stock pots? This piccy below, was when I made way too much for just me. I was in a cooking mode. I loaded up containers and took rest for friends to freeze or consume. Blurry picture, new phone and didn't have my DSLR camera out.
Shopping hint if you're on a budget, I've seen chicken thighs often marked down at Woolworths. Grab these when you see them. Also look out for economically priced chicken fillets when you're out and about. My local fruit and veg shop also sells meat. Their chicken fillet prices are consistently better than major supermarkets.
- 2-5 chicken fillets or thighs, thinly sliced. Can use drum sticks but check for bones in the soup.
- 1 tablespoon soy sauce*
- 1 litre of gluten free chicken stock.
- 1-2 cups of water.
- 1-2 teaspoons sesame oil.
- Garlic powder or paste to taste. (Make your own homemade paste)
- 1 teaspoon Chinese five spice.*
- 4 bundles of rice vermicelli.
- 3-4 sticks of celery and some celery leaves.*
- 2-3 carrots.*
- 2-3 medium potatoes.*
- 1 sweet potato-small.*
- 1 zucchini.*
- Handful of beans.*
- Bok choy.*
- Spinach or baby spinach.*
- Cut chicken fillets/thighs up thinly and place in a bowl with soy sauce, set aside. If soy allergy is an issue, you don't need to add it, soup will still have flavour.
- Chop veggies into cubes/bite sized pieces. You can add beans in whole if desired. Leaves such as the tops of bok choy and spinach will just go in at the very end.
- Add stock, water, 1 -2 teaspoons of garlic paste to pot and season with salt and pepper. Obvious if you like garlic add in some more. You can also add some other herbs and spices like Chinese five spice in at this stage to add more depth of flavour.
- Boil celery, carrots, potatoes, sweet potatoes until tender. I put the celery in now to give more flavour. You can also put some celery leaves in too at this stage.
- Add chicken and cook for 2-3 minutes.
- Add in rest of vegetables (except leaves), noodles, and 1-2 teaspoons of sesame oil. Simmer for a further 5-6 minutes until chicken is cooked. Noodles only take 1-2 minutes to cook but they won't get over done in this time frame. If desired just add them in 1-2 minutes before serving.
- Taste. Add in some more salt, pepper, garlic or other spices if desired at this point.
- Add tops of bok choy and spinach/baby spinach. Pot doesn't need to be on for this process as they cook very quickly.
- If you don't want long strands of noodles. Use clean kitchen scissors or knife to make smaller. Alternatively you can also crush the dried noodles in a snap lock bag prior to adding to stock.