Manor Farm chicken noodle broth

Directions:

1. Place the chicken bones in an oven at 210ᵒC until brown.

2. In a pot put the roughly chopped onion carrot and celery.

3. Also add the lemon grass, bay leaf, ginger and black peppercorns.

4. Add the chicken bones when dark brown.

5. Add the water and bring the pot on a boil.

6. Once the stock begins to boil, lower the heat to a simmer and cook for at least 3 hrs.

7. Skim the stock regularly during the 3 hrs to remove all impurities.

8. After 3 hrs strain the stock and put in a pot to reduce and intensify the flavour..

9. Reduce the stock till the desirable flavour is achieved.

10. Once the stock is ready , begin to heat up oil in a pot.

11. Sauté the diced carrot celery and leeks.

12. After 1 minute add the garlic and sauté for another minute.

13. Then add the chicken stock.

14. Bring to the boil and add the shitake mushroom.

15. Simmer for 2 minutes and add the tender stem broccoli, mangetout and the cooked chicken.

16. Simmer for another 2 to 3 minutes and remove from heat.

17. Precooked egg noodles can be added at this stage.

18. Finish by adding the freshly chopped coriander and lime juice.

Total Recipe Time: One Hour +

Ingredients:
For chicken stock:
Manor Farm chicken bones 1500g...
Onions 150g
Celery 750g
Leeks 50g
Bay leaf
Lemongrass
Ginger 20g
Black pepper corn 15g
Water

For soup:
Brown Chicken stock
Chicken breast ( cooked and shredded)
Fine diced carrot
Fine diced leeks
Fine diced celery
Freshly chopped coriander
Shitake mushroom sliced
Tender stem broccoli
Mangetout
Fine egg noodles or trophy pasta
Sea salt and pepper to taste
Garlic (finely chopped)
Fresh lime 1
Olive oil 1 teaspoon

Preparation / Cooking Steps:

Directions:

1. Place the chicken bones in an oven at 210ᵒC until brown.

2. In a pot put the roughly chopped onion carrot and celery.

3. Also add the lemon grass, bay leaf, ginger and black peppercorns.

4. Add the chicken bones when dark brown.

5. Add the water and bring the pot on a boil.

6. Once the stock begins to boil, lower the heat to a simmer and cook for at least 3 hrs.

7. Skim the stock regularly during the 3 hrs to remove all impurities.

8. After 3 hrs strain the stock and put in a pot to reduce and intensify the flavour..

9. Reduce the stock till the desirable flavour is achieved.

10. Once the stock is ready , begin to heat up oil in a pot.

11. Sauté the diced carrot celery and leeks.

12. After 1 minute add the garlic and sauté for another minute.

13. Then add the chicken stock.

14. Bring to the boil and add the shitake mushroom.

15. Simmer for 2 minutes and add the tender stem broccoli, mangetout and the cooked chicken.

16. Simmer for another 2 to 3 minutes and remove from heat.

17. Precooked egg noodles can be added at this stage.

18. Finish by adding the freshly chopped coriander and lime juice.

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    Keep your immune system topped up during these winter days with this r‪ecipe‬ for Manor Farm chicken noodle broth.

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