Ginger chicken and vegetable noodle bowls
This is a big main course soup. Cooking the chicken produces more of the well-flavoured broth than you will need and also gives you a chicken carcass, both of which can be frozen for further use. You can vary the vegetables used, just make sure they are cut small enough or sliced thin enough to cook in 5 minutes in the broth. This recipe forms part of the August 6 meal planner created in partnership with New World.
- Put the chicken into a large saucepan and cover well with water. Add the ginger and garlic, bring to the boil and boil gently 1 hour. In the first 15 minutes, skim the scum so that the stock is clear. Remove the cooked chicken to a platter and let cool until able to be handled.
- Strain stock and remove 1.5 litres. Cool and freeze for further use in soups and sauces. It makes a great for gravy for roast chicken.
- Pull the meat off the bones of the chicken and break into bite-sized pieces. Reserve. Freeze the carcass for making more stock.
- Put the remaining stock in a clean saucepan and bring to the boil. Add the reserved chicken meat to the boiling stock with the celery, carrots, soy sauce and bok choy. Simmer 5 minutes, taste and season. Add the cooked noodles, mix well and bring back to the boil. Serve in bowls sprinkled with chilli and coriander.
Free range chicken is very competitively priced in New World. You may be surprised to know that our own Pams Chicken is all free range. It’s also hormone free and is grown with love by Kiwi farmers. There is no imported fresh chicken in New Zealand. Look for new portion controlled Pams Free Range Chicken in store – as many of us try and cut back a little, portion control helps us do that, easily. Brigit Corson, New World Fresh Expert.
This recipe forms part of the August 6 meal planner created in partnership with New World.